it’s Ramadan so let’s make harira or Moroccan chickpea and tomato soup first step soak the chickpeas in water overnight in a pot add the onions herbs celery tomato paste lentils and fermented butter season with turmeric black pepper ginger and salt add olive oil and tomato sauce add the soaked chickpeas sauté over medium heat then add boiling water cook until the chickpeas are tender now let’s make the flour and water slurry to thicken up the soup whisk it well then add it to the pot cook while constantly stirring add the angel hair pasta and cook for five more minutes serve the harira hot with a sprinkling of parsley and dates enjoy
