Soup & salad
Chorba
Chorba is a light, tomato-based Moroccan soup built around small soup noodles or broken vermicelli, vegetables, and warming spices, often considered a lighter cousin to harira. Where harira is thickened with a flour-and-tomato base and often includes lentils and chickpeas, chorba stays broth-forward, letting the noodles and vegetables carry the dish.
It appears frequently during Ramadan as part of the iftar spread, alongside dates and harira, though it is also eaten year-round as a simple starter or light meal, especially in cooler weather.
Chorba varies by household and region, sometimes including small pieces of meat or chicken, but always built on a tomato-vegetable broth finished with fresh herbs like coriander and parsley.
Varieties of Chorba
Vegetable chorba
Region: Nationwide
A tomato broth with carrots, courgette, small pasta or vermicelli, and fresh herbs, simmered until the vegetables soften.
Chicken chorba
Region: Nationwide
The same base soup enriched with shredded chicken and sometimes a squeeze of lemon for brightness.
How to eat chorba
Served hot in a bowl with a spoon, often alongside dates and bread during Ramadan iftar, or as a light starter course at other times of year.
Where to try it in Marrakech
Home kitchens and casual restaurants throughout Marrakech serve chorba, especially during Ramadan; it's less of a tourist-menu item than harira but appears on many traditional lunch menus.
How chorba is made
Onions and tomatoes are sautéed as a base, vegetables and stock are added and simmered, and small pasta or vermicelli is stirred in near the end of cooking so it doesn't overcook; fresh herbs are added just before serving.
History and origin
Chorba shares its name and some characteristics with soups found across North Africa and the Middle East, adapted in Morocco into a lighter, quicker alternative to the more elaborate harira, particularly useful during Ramadan when a fast, warming soup is needed to break the fast.
Insider tips
- It's a lighter alternative to harira if you want a less filling Ramadan-style soup.
- A squeeze of lemon at the table brightens the broth nicely.
- Pair with dates and bread for an authentic iftar-style light meal.
- It's commonly homemade rather than found on tourist restaurant menus, so ask at family-run spots.
Related recipes
Frequently asked questions
What's the difference between chorba and harira?
Harira is thicker, tomato-and-flour-based, and usually includes lentils and chickpeas; chorba is a lighter broth built around noodles and vegetables.
Is chorba only eaten during Ramadan?
It's especially common during Ramadan but is eaten year-round as a light soup course.
Is chorba spicy?
It's mildly spiced, not hot, relying on herbs and warming spices like ginger rather than chili.