Chickpea soup

Name: Chickpea soup (Harira)
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 250 g (9 oz) dried chickpeas, soaked overnight, drained and rinsed; 1 large onion, peeled and finely sliced; 50 g (1¾ oz) plain flour mixed with a little water to make a paste; 100 g (3½ oz) cooked rice; pinch of saffron; 2 large tomatoes, peeled with a vegetable peeler and grated; salt and ground black pepper, to taste; 1 celery heart; bunch of coriander, finely chopped

Harira

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

Warming and comforting, this is the soup that traditionally breaks the fast at sunset during Ramadan, and most Moroccans love it. Transform it into a shorba Fassia (Fez soup) by adding two or more vegetables such as potatoes and carrots, and a handful of vermicelli in place of the rice and flour.

Ingredients

250 g (9 oz) dried chickpeas, soaked overnight, drained and rinsed
1 large onion, peeled and finely sliced</

Africa
Morocco
Fez
Vegan
North Africa
Soup
Mediterranean

Method

Place the chickpeas, onion, tomatoes, saffron, salt and pepper in a large saucepan with enough water to cover the ingredients. Place over a medium heat, stir together and cover with a lid, then simmer hard for about 30 minutes.
Add the remaining ingredients, stir well, check the seasoning, and add more water if necessary. Simmer, covered, for a further 30 minut