Moroccan Harira Soup

An easy version from my dear friend Fozia, whose philosophy is: ‘get a meal done in 30 minutes’. Here’s to you, Fozia, for teaching me this!

By Meera Vasudevan

Serves 4 | Prep time: 10 minutes | Cook time: 30 minutes

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INGREDIENTS:


  • 1/2 large onion, cubed

  • 1 bunch parsley leaves, finely chopped

  • A few leaves of cilantro (coriander) leaves (optional, for flavor)

  • 1 tablespoon oil

  • 1 teaspoon cayenne powder (adjust this based on your heat preference)

  • 1/4 teaspoon turmeric powder

  • 1 can (15 oz) of chickpeas

  • 1 tablespoon cornstarch

  • 1/2 cup broken vermicelli/rice noodles

  • Salt

PREPARATION:


  • Heat the oil in a pot, and then add the onions, parsley, and cilantro if using. Saute for about 2 – 3 minutes on medium heat, until onions become translucent.

  • Add the spice powders and mix into the onions.

  • Add 3 cups water and let it boil on low.

  • Add the entire can of chickpeas with the water.

  • Whisk in the cornstarch until it dissolves into the soup without clumps. Let the soup now cook on low for about 10 minutes.

  • Add the vermicelli/noodles and cook till soft – this will take less than 5 minutes, so keep an eye on it.

  • Now, add salt to your taste and turn it off.

You can serve this soup as a meal by itself if you like, it is packed with nutritious, filling ingredients.

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