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Chicken And Chickpea Soup - Harira

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



  1. 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.
  2. 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.
  3. Stir in vermicelli, coriander, tomato puree and lemon juice and return heat a low heat.
  4. 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
  5. Try substituting lamb or beef as an alternative meat


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