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Lamb & chickpea Chorba


  • Heat the oil in a large heavy-bottomed pot and briefly saute the onion and garlic. Add the lamb with the cumin and cook for about 10 mins until the lamb begins to brown, continually stirring.
  • Then add the harissa and toss for a few minutes until toasted, before adding the chickpeas, stock and tomatoes, and mix well. Bring to the boil, turn down the heat and gently simmer for about 20 mins until the lamb is tender.
  • Add the mint, spinach leaves and lemon juice to the mince. Stir, taste for seasoning and briefly cook to wilt the spinach.
  • Serve on a bed of steamed rice.


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2-3 garlic cloves, crushed
  • 500 gm diced lamb
  • 1½-2 tspn ground cumin
  • 1 tbsp harissa
  • 2 cans chickpeas, drained & rinsed
  • 1½ litres chicken stock
  • 1-2 cans diced tomatoes, drained a little
  • 2 tbsp coarsely chopped mint
  • 2 handfuls baby spinach leaves, washed well & stalks removed
  • 2-3 tbsp lemon juice

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm