Chorba (Algerian Lamb, Tomato and Chickpea Soup)
A warm Algerian soup of lamb, tomato and chickpeas with cinnamon, fresh mint and a handful of thin vermicelli.
- Time1 hr 30
- LevelEasy
- Costabout £1.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 398kcal
- 29.3gcarbs
- 6.9gof which sugars
- 20.5gfat
- 8.4gsaturates
- 23.2gprotein
- 7gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium-high heat. Brown the lamb for 6 minutes, then add the onion and cook for 5 minutes.
11 min - 2
Stir in the garlic, tomato purée, cinnamon, paprika and cumin and cook for 1 minute.
- 3
Add the chopped tomatoes, carrot and water. Bring to the boil, cover and simmer for 1 hour, until the lamb is tender.
60 min - 4
Add the chickpeas and simmer for 10 minutes. Season well with salt and black pepper.
10 min - 5
Stir in the vermicelli and cook for 5 minutes, until soft. Add a splash of hot water if it is too thick.
5 min - 6
Take off the heat and stir in the coriander and half the mint. Serve with the rest of the mint and lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
