Moroccan · Soup

Moroccan Chickpea Ramen

This Moroccan Ramen leans on harissa to do the heavy lifting. We slow-cook the Chickpea for real depth, then bring it together in one pan.

4.6 from 3,288 cooks

Prep10 min

Cook75 min

Serves4

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the harissa elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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