Chorba is a warming, aromatic soup that holds a special place in Tunisian cuisine, particularly during Ramadan when it's traditionally served to break the fast. This hearty soup combines tender pieces of lamb with vegetables, legumes, and small pasta in a richly spiced tomato broth.

The preparation of chorba begins with slowly cooking pieces of lamb with onions and aromatic spices until tender. The base is enriched with tomatoes, creating a flavorful broth that's further enhanced with chickpeas and small pasta. Fresh herbs like cilantro and mint are added at the end, bringing brightness to the dish.

While the basic recipe remains consistent, there are regional and family variations throughout Tunisia. Some versions might include different vegetables or use beef instead of lamb. The type of small pasta used can vary, though tiny shells or orzo are common choices. The level of spiciness can be adjusted according to taste.

In Tunisian homes, chorba is often served as a starter, especially during Ramadan when it provides a nourishing way to break the fast. It's typically accompanied by bread and might be followed by a main course. The soup is particularly popular during winter months when its warming properties are most appreciated.

Nutritionally, chorba is a well-balanced dish that provides protein from the meat and chickpeas, carbohydrates from the pasta, and various vitamins and minerals from the vegetables. The combination of ingredients makes it a filling and energizing meal, perfect for restoration after fasting. The soup can be made healthier by using lean meat and controlling the amount of pasta added.