Moroccan Chickpea & Noodle Soup

This is a traditional Moroccan dish known as harira and whilst it might appear a little unusual to westerners in terms of ingredients and cooking method, I can confirm that it is absolutely delicious.

Packed with herbs and spices as well as the classic flavour builders onion, celery and tomatoes this is a rich and comforting dish with plenty of personality. The chickpeas and noodles provide lovely textures throughout as well as the thick sauce which is given its body from a combination of flour and beaten egg. You have to trust me with the chopped dates as they bring a lovely sweetness to cut through the richness. To serve, I recommend a couple of wedges of lemon and a good flatbread for scooping and dipping.

Moroccan Chickpea & Noodle Soup

Serves 4-6

2 onions, roughly chopped

4 celery sticks, chopped

400g tin chopped tomatoes

25g fresh parsley

1 tsp ground black pepper

½ tsp ground turmeric

1 tsp ground ginger

1 tsp ground coriander

1½ tsp salt

½ tbsp olive oil

1 litre boiling water

400g tin chickpeas, drained and rinsed

35g rice vermicelli noodles, crushed by hand

15g plain flour

1 egg, beaten

1 tsp butter (or ghee)

handful pitted dates, chopped

Put the onions, celery, tomatoes and parsley in a food processor and process until smooth. Pour into a large pan. Add the spices, salt and oil and bring to the boil. Simmer for about 15 minutes, stirring occasionally.

Add the boiling water, turn up the heat and boil for 20-25 minutes, until the liquid has reduced and thickened.

Add the chickpeas and noodles, turn the heat to low and simmer for 5 minutes. Mix the flour with 2-3 tablespoons of water to make a soft paste. Turn up the heat and when the mixture starts to boil, whisk the flour paste into the soup until well blended.

Whisk the egg into the soup along with the butter or ghee, whisking all the time. Turn the heat to the lowest setting and simmer for 5 minutes. Serve the soup in bowls, garnished with the chopped dates.