Moroccan · Soup
Freekeh Chorba (Herb and Green-Wheat Soup)
A lighter cousin of harira — a clear, herb-forward chorba built on freekeh, courgette and a little chicken, brightened with a fistful of coriander and celery. Where harira is thick and tomato-red, this chorba stays brothy and green, the freekeh giving it just enough body to feel like a meal.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 5
- Level
- Easy
Ingredients
- 100 g cracked freekeh, rinsed
- 2 chicken thighs, skinned (optional)
- 1 onion, finely chopped
- 1 courgette, diced small
- 1 carrot, diced small
- 2 tomatoes, grated
- 1 celery stick with leaves, chopped
- 1 large bunch coriander and parsley, chopped
- 1/2 tsp turmeric, 1/2 tsp ginger, black pepper
- 2 tbsp olive oil, salt, lemon to serve
Method
- 1
Sweat the aromatics
Soften the onion, carrot and celery in olive oil for 6–8 minutes. Add turmeric, ginger and pepper and stir for a minute.
- 2
Add chicken and tomato
Add the chicken thighs and grated tomato, cook 4 minutes, then pour in 1.4 litres water and bring to a simmer.
- 3
Cook the freekeh
Add the rinsed freekeh and simmer 25 minutes until tender. Lift out the chicken, shred it and return the meat to the pot.
- 4
Add courgette and herbs
Add the diced courgette and cook 6 minutes until just soft, then stir in most of the coriander and parsley and season.
- 5
Serve brothy
Keep it loose and pour into bowls; finish with the reserved herbs and a squeeze of lemon.
Chef's tips
- Add the courgette late so it stays green and doesn't collapse into the broth.
- For a vegetarian pot, drop the chicken and add a handful of cooked chickpeas for substance.
Frequently asked questions
How is chorba different from harira?
Harira is thickened (with flour or tadouira and lots of tomato) and rich; chorba stays a clear, herby broth. Both are Moroccan and Algerian staples with regional spellings.
Can I use whole freekeh?
Yes, but whole freekeh needs 40–45 minutes and more water. Cracked freekeh cooks faster and suits a quick chorba.