Ingredients

75g

dried chickpeas (soaked overnight in water)

250g

Chicken fillets

large onion, thinly sliced

55g

flat leaf parsley, chopped

1tsp

Steenbergs organic chermoula spice mix

400g

can of organic chopped tomatoes

55g

butter

55g vermicelli, broken into 2cm

pieces

55g

fresh coriander leaf, chopped

1tbsp

organic tomato puree

Juice of 1 lemon

3tbsp

organic plain flour

Chermoula is a spice mix often associated with harira, which is used to break the fast during Ramadan. It is usually served with dates and pastries.

Recipe for 6

Method

Drain and rinse the chickpeas. Spread on cloth and cover with another cloth. Lightly crush with rolling pin - this splits them in half and loosens the skin. Put into a bowl of water and stir with your hand, so the skins float to the surface. Skim these off and discard. Drain again.
Put drained and skinned chickpeas into a big saucepan. Add the chicken, onion, parsley, chermoula, tomatoes and their juice and 3 litres of water. Bring to a boil. Drop in the butter, cover and simmer for 1 hour.
Stir in vermicelli, coriander, tomato puree and lemon juice and return heat a low heat.
Mix flour to a paste with 240ml of cold water. Dribble this slowly into the soup, stirring constantly to remove any lumps that form. The soup should get to a glutinous consistency. Add further sea salt and black pepper to taste and cook a little longer to make sure the vermicelli is cooked. Serve hot
Try substituting lamb or beef as an alternative meat