Algerian White Lamb and Chickpea Soup

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Chorba Beida is the celebrated white soup of Algeria, traditionally ladled out at sunset during Ramadan to break the fast. Tender lamb, chickpeas, and fine vermicelli simmer in a fragrant broth that is finished with a silky egg-and-lemon liaison, giving it a pale golden hue and gentle tang.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 9 gFiber
• 5 gSugar
• 28 gProtein
• 640 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the soup base

• 2 tablespoons olive oil
• 1 large yellow onion, finely diced
• 2 celery ribs, finely diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ras el hanout
• 1 pound lamb shoulder, trimmed and cut into 3/4-inch cubes
• 8 cups water or low-sodium chicken broth
• 1 cup dried chickpeas, soaked overnight and drained
• 1/2 cup dried cannellini beans, soaked overnight and drained
• 2 bay leaves
• 1 large bunch flat-leaf parsley, stems tied

For finishing

• 1/2 cup broken vermicelli noodles
• 2 large egg yolks
• 1/3 cup fresh lemon juice
• 2 tablespoons chopped cilantro
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

Directions

1. Heat the olive oil in a heavy soup pot over medium heat. Add the onion and celery and cook, stirring, until softened and translucent, about 6 minutes. Stir in the garlic, tomato paste, ginger, cinnamon, and ras el hanout and cook until fragrant, about 1 minute.
2. Add the lamb cubes and brown lightly on all sides, about 4 minutes. Pour in the water or broth, then add the drained chickpeas, cannellini beans, bay leaves, and the tied parsley stems. Bring to a boil, skim any foam from the surface, then reduce the heat and simmer gently, partially covered, for 45 minutes, or until the lamb is tender and the beans are creamy.
3. Remove and discard the parsley stems and bay leaves. Stir in the broken vermicelli and simmer for 8 to 10 minutes, until the pasta is just tender.
4. Whisk the egg yolks with the lemon juice in a small bowl. Ladle about 1 cup of the hot broth into the bowl in a thin stream, whisking constantly, to temper the eggs.
5. Slowly pour the tempered egg mixture back into the pot while stirring the soup in a circular motion. Cook over very low heat for 2 minutes, do not let it boil, until the soup is lightly thickened and silky.
6. Season with the salt and pepper, taste and adjust the lemon. Ladle into warm bowls, scatter the chopped cilantro over the top, and serve immediately with crusty bread.

Cook’s Notes

• Temper the eggs slowly with hot broth to prevent curdling; never let the finished soup come to a boil after the liaison is added.
• For a thicker, porridge-like texture prized in some regions, lightly mash about 1/2 cup of the cooked chickpeas against the side of the pot before adding the vermicelli.
• Dried chickpeas need at least 8 hours of soaking; for a faster version, substitute two 15-ounce cans, rinsed and drained, and reduce the initial simmer by 20 minutes.
• A pinch of saffron threads bloomed in 2 tablespoons of hot water adds a regal golden color if you want a more festive Ramadan presentation.
• Serve with khobz or crusty French bread and a wedge of lemon for squeezing at the table.

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