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Moroccan Chorba

Servings: 4-6


1 lb lamb loin chops or 1 lb beef stew meat
2 onions, finely minced
3 tomatoes, peeled seeded, then crushed
3 carrots, thinly sliced
2 celery ribs, thinly sliced
3 medium sized potatoes, chopped
2 turnips, chopped
1/4 cup fresh parsley, chopped very fine
2 tablespoons tomato paste
1 teaspoon black pepper
1 teaspoon kosher salt
1/4 cup lemon juice
1/4 teaspoon turmeric
1/4 teaspoon ginger
1/4 teaspoon saffron
1 1/2 cups dried garbanzo beans or 1 1/2 cups garbanzo beans, soaked overnight


1. Place meat and veggies(except tomatoes) in a large saucepan. Add about 10 cups of water and bring to a boil.

2. Stir in tomatoes and tomato paste. Be very gently and don't stir vigorously. You want the flavor to escape the tomatoes slowly.

3. Add chickpeas, spice and lemon juice. Slowly stir.

4. Reduce heat to low and allow to simmer for about 30-35 minutes covered or until meat and chickpeas are done.

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