Moroccan-Spiced Chickpea and Noodle Soup

We might not be allowed to travel due to this pandemic we are living through, but I truly just took a trip to Morocco! What an experience it was making this soup/stew…and boy did I learn a lot. I was also reminded to always taste something before you decide if you will like something based only on the ingredients! 😂

“This recipe is a take on Harira, a traditional Moroccan dish closely associated with Ramadan…it is often served to break the day’s fast. It is simple and basic but it is the deeply fragrant spices, both comforting and exotic, that draw you in.”

This was a “wowza” kind of eating experience. I couldn’t get over the amount of spices used in this recipe and it made its point when my husband kept saying that flavors were just zinging in his mouth. This was unlike anything we have ever eaten and it surprised the three of us immensely.

This is a recipe that takes time to make and has quite a list of ingredients…a few I had never used before…and I kid you not, there are tablespoons of spices in this stew…ginger alone was 3 1/2 T!

  • The turkey meatballs were optional but I included them and I will continue to do so when I make this again. You make them first and brown and set aside.
  • You then sauté the two onions and celery and then add the list of spices: garlic, salt, pepper, ginger, turmeric, cinnamon, cumin, cayenne pepper and saffron! Like I said, what a wild mixture of spices going on. The diced tomatoes and meatballs are added and simmered for 10 min.
  • Next, the chicken stock is added…bring to a boil, add red lentils and reduce to simmer for an hour. The aroma as it cooks is unlike anything we have had. I felt it was intriguing but honestly thought this would be an expensive test…not sure we were going to like it at this point.
  • After an hour, the chickpeas are added and that simmers for another 30 min. Like I said, you don’t just throw this one together haha.
  • Lastly, four minutes before eating, you add broken angel hair pasta and allow that to soften.
  • Lemon juice is drizzled on top of individual servings.

As my husband and son came to eat, I asked my son, who has been to Morocco, if he ate anything like this on his travels. He didn’t think so but we were all game to give it a try and it turned out this was absolutely incredible!

A lot of time and a lot of ingredients, but I would make this again for sure. We were all so surprised by all the different flavors bursting through…so much so that for me personally who doesn’t care for lentils or chickpeas ate the whole thing haha. Gosh…listen to me 😂😂

Bottom line, we loved it…we are big fans.

Here are a few pictures from Morocco while my son was studying abroad in Spain. Enjoy 😍

5 thoughts on “Moroccan-Spiced Chickpea and Noodle Soup

  1. Love your son’s photos. What a fabulous experience for him. I had to tone down the heat a bit for this soup. I just “lessened” the spicy spices! But I agree with you. It was incredible. I had it all week – it was cold, it was miserable outside and I was warm and toasty and had my soup.

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