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No. 0056 Moroccan Free recipe

Moroccan Chickpea and Vermicelli Soup

Inspired by harira, this tomato broth is warmed with cumin, ginger, turmeric and cinnamon and packed with chickpeas, celery, red pepper and short strands of vermicelli. A squeeze of lemon and fresh cilantro at the end make it sing. It is a filling vegetarian dinner and a traditional way to break a fast.

4.3 from 748 cooks

Tomato broth with chickpeas, broken vermicelli, celery and red pepper in a wide white bowl
Photo: Brad Hines on Pexels
Prep
15 min
Cook
35 min
Total
50 min
Serves
6
Level
Easy
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Method 5 steps

  1. Heat the oil in a large pot over medium heat and cook the onion, celery and bell pepper for 8 minutes until softened.

  2. Add the cumin, ginger, turmeric, cinnamon and tomato paste and stir for 1 minute until the paste darkens.

  3. Add the tomatoes, stock and chickpeas, bring to a boil and simmer 15 minutes.

  4. Stir in the vermicelli and simmer 5 minutes until the noodles are soft.

  5. Season with salt and lemon juice, then serve topped with cilantro.

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