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


  • 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 ginger powder or 1/2 teaspoon finely grated fresh ginger
  • 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 to taste


  • 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. Or, serve with a salad on the side.

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