It’s Ramadan and this is the soup that they eat to Break the Fast in Morocco at sundown. I studied abroad in Morocco and got this recipe there, it’s so delicious! It’s based around the different cans you might have in your pantry, it requires a lot of spices, but you can really add anything from the pantry into the soup! Each household in Morocco has their favorite add ins, but here’s my favorite recipe. بالصحة or have a nice meal!


  • 6 ounces of diced beef or chicken
  • 3 tablespoons vegetable or olive oil
  • 5 ripe tomatoes
  • 1 can of chickpeas
  • 1 cup of dried green or brown lentils
  • 1 large onion
  • 1 stalk of celery, chopped
  • 1 diced parsley bunch
  • 1 chopped cilantro bunch
  • 1 tablespoon salt
  • 1 tablespoon ginger
  • 1 teaspoon pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 4 tablespoons tomato paste
  • 3 tablespoons uncooked rice or broken vermicelli
  • 3 cups of water


  1. Blend or use a food processor to chop up the tomatoes
  2. Add the onion to the food processor
  3. Chop up the parsley, cilantro, and celery
  4. In a stock pot, brown the meat in a pan with oil over medium heat
  5. Add the chickpeas, pureed tomatoes, onions, spices, and three cups of water
  6. Bring the sock pot to a boil and bring to a simmer for an hour
  7. Add the lentils, tomato paste, chopped herbs and 7 cups of water. Bring to a boil and cover
  8. Add rice and cook for another 45 minutes
  9. Or add vermicelli and cook for 1 hour
  10. Remove from heat and serve