A hearty, sustaining Moroccan-style vegetarian soup
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Loading... - Giorgia Parisi
- 01 Aug 2022
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On the menu today is a dish similar to harira, a Moroccan-style soup also enjoyed in other parts of North Africa. Harira can be served at any time of the year, but is especially associated with Ramadan, which occurs next month.
During Ramadan, Muslims will break their required sunrise-to-sunset fast with a food that’s sustaining, such as harira. Harira is prepared in different ways, but many recipes see a tomato-based soup enriched with nutritious lentils and chickpeas, vegetables, palate-warming spices such as cumin, coriander, cinnamon and turmeric, and fresh herbs.
Broken vermicelli pasta or rice is also typically added to the soup to help thicken it as it cooks. Meat or poultry, such as lamb, beef or chicken, is also often incorporated into the soup.
My soup has many of those qualities but is meat-free, and the pulse I used was chickpeas, which contain protein, fibre, potassium, calcium, niacin, vitamin B6 and other good things.
It’s a very hearty, aromatic, nicely spiced soup that I topped with chopped cilantro, chopped parsley and crumbled feta cheese, and served with lemon wedges, for squeezing onto the soup at the table.
I used canned chickpeas in the soup, but in the recipe I have provided an option to use dried chickpeas, if that’s what you prefer.
North African-style Chickpea Vegetable Soup with Feta
Here’s a warmly spiced, hearty, sustaining soup that’s rich with nutritious chickpeas. Serve it with warm wedges of pita bread. Any leftover soup will freeze well.
Preparation time: 30 minutes
Cooking time: 30 to 35 minutes. Read More...
