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2 hours

Serves 15



This soup is really something special. It mainly eaten during Ramadan, and if you go any Moroccan town during this month you will find it's wonderful smell on every street. Because each family has its own recipe you will find a lot of different versions out there. This recipe comes from a friend I met at university who shared it with me when I joined him at one his Iftar meals. This is a vegetarian version of the dish, but you can add some bitesize meat chunks if you want.



  • 250g (8oz) chickpeas, washed and drained overnight

  • 250g (8oz) haricot beans, washed and drained overnight

  • 250g (8oz) lentils, washed and drained overnight

  • 1 tin peeled tomatoes

  • 500g (1lb) onions, roughly chopped

  • 1 Tbsp turmeric

  • Juice of 1 lemon

  • 1 Tbsp fresh coriander, chopped

  • 1 Tsp harissa

  • 1 Tbsp fresh coriander, chopped

  • 1 Tbsp ginger

  • Salt and pepper to taste


  • Add the chickpeas and haricot beans to a pan. Cover with cold water and boil gently until tender (round 5-9 minutes)

  • Add the lentils and continue to cook for a further 3 minutes

  • Add the tomatoes and onions to the pan with a little more water. Season to taste

  • Add the turmeric and lemon and simmer for a further 30 mins

  • In a separate pan, mix a pint of cold water into the flour until you have a thick liquid. Add some of the cooking liquid and stir over a low heat until it begins to boil and has a velvety texture. Add the chopped herbs and harissa. Mix well and return to the soup.

  • Cook through until warm and serve with rice or on its own