Lamb and Chick Pea Soup

Name: Lamb and Chick Pea Soup (Chorba)
Yield: Makes 6 cups (1.5 l); 6 first-course servings
Cuisine: Moroccan
Ingredients: Harissa, to taste, optional; 2 tablespoons fresh lemon juice; 1 medium bunch flat-leaf spinach, stemmed, washed well, and coarsely chopped; Freshly ground black pepper, to taste; 1 tablespoon coarsely chopped mint; 2 cups (550 g) cooked chick peas or one 19- ounce (540 g) can chick peas, drained and rinsed; 1 tablespoon kosher salt, or less if using commercial broth and/or canned chick peas; 5 cups (1.25 l) Lamb Stock, Basic Chicken Stock, or commercial chicken broth; ¾ pound (360 g) boneless lamb shoulder, trimmed of excess fat and cut into ¼-inch (.5-cm) dice; 1 small onion, cut into ¼-inch (.5-cm) dice; 4 medium cloves garlic, smashed, peeled, and very finely chopped; 1¼ teaspoons ground cumin; 1 tablespoon lamb fat (skimmed from chilled lamb stock) or olive oil

Chorba

Preparation info

Makes 6 cups 1.5 l ) ;
6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Chick peas are called garbanzos in Spanish, ceci in Italian. I often cheat and buy them canned, as after cooking they sometimes have a papery skin that has to be removed, which is boring. When I use canned, I make sure to drain them and rinse them very well in cold water.

The flavors of this soup are vaguely Moroccan—may Paula Wolfert forgive me. She is the one who told me that chorba<

Ingredients

Americas
Africa
United States
Tunisia
Morocco
Starter
Gluten-free
Soup
Mediterranean

Ingredients

Method