Cook the Book Fridays: Moroccan spiced chickpea and noodle soup from Everyday Dorie

Moroccan spiced chickpea and noodle soup from Everyday Dorie in a blue and white bowl.This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and was the most perfect dish for the crazy cold temperatures we had last weekend. Moroccan spiced chickpea and noodle soup is essentially a version of Harira, a traditional Moroccan soup. And when I say “a version of”, ALL recipes are “a version of” this soup – it’s got similar ingredients but each time you eat it, you’ll notice something a little difference (much like Haiti’s Soupe Joumou).

Most often associated with “breaking the fast” during Ramadan, it’s part stew/ part soup full of comforting spices – it can be meatless but every time I have eaten this (most recently in Marrakech in January 2020 – imagine that concept! Travel!), it’s always included meat.

Harira on Place Jemaa El Fna in MarrakechDorie uses ground beef, made into “meatballs” and, while I’ve never had meatballs in this soup (it’s usually stewing meat – chicken or beef), I went with this and have a couple of tips if you make this recipe:

  1. One pound of meat made into 20 meatballs makes GIANT meatballs for this soup. I’d say make them much much smaller (like, make 30-40 instead of 20).
  2. I’d add some seasoning to these meatballs (they are just plain meat in this version) if you are going to use them – even a little bit of salt and pepper would help.
  3. Small cubes of stewing beef would be great in this!

Because this soup included noodles (or spaghetti), on Day 2 and 3 and 4 (yes, it lasts that long – serves a lot!), the noodles will soak up the liquid – when I was reheating it, I added a splash more broth each time we ate it to make it more soup-like.

Moroccan spiced chickpea and noodle soup in a blue and white bowl.All in all, this was an EXCELLENT comfort food this week and will be a repeat here. A fabulous dish to make a big batch of on a Sunday afternoon (will make your house smell AMAZING!) and enjoy through the week. The flavours develop even more over the following days. SO good!

Get the recipe for Dorie Greenspan’s Moroccan spiced chickpea and noodle soup on page 66 of Everyday Dorie.

Buy Everyday Dorie and join us cooking our way through the book!

Everyday Dorie cover on

Buy Everyday Dorie on Amazon(this link should bring you to the Amazon store geographically closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!


Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


Like this post? Get blog posts delivered to your inbox! Sign up here!



MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!

In the French Kitchen with Kids cover on




7 thoughts on “Cook the Book Fridays: Moroccan spiced chickpea and noodle soup from Everyday Dorie”

  1. Okay this is a boring comment, as all I can do is parrot what Mardi said: when I came in from a walk as she was making, the smells were wonderful. (And for me, immediately had me thinking of what wine to pair…)

    Gloriously warming during a cold snap, hearty lunch, nice quick midday snack. This was indeed one of those where I just didn’t tire of the voluminous amounts. Perhaps the biggest smile was when a colleague in the canteen of Southeast Asian descent saw me pull from the microwave, smelled the aromas, and peered over (you know, from the usual 2m distance now) and enquired as to what it was and “did I make that?” (insert raised eyebrow).

    And, above all else, it brought back wonderful memories of Morocco!

    (Oh, and for the record: chose a Sicilian Syrah.)

  2. “Travel” imagine that! So cool that you have actually had this in Morocco!! We had never had it, and weren’t quite sure about it before we tasted it, but wow did it win us over in one bite. We loved it!

  3. Thanks for expanding my understanding of Harira. I also am envious of your last eating this in Marrakech. My comments about this marvelous soup were the same as yours. As a rule, I don’t like leftovers at all but I had this for at least a week. It’s been very cold and snowy here so I just put the pot on every afternoon to simmer, added additional liquid and had another meal waiting. I had always thought Boulder (where I am living this winter) was warmer and had last snow than Aspen. That’s a falsehood !!!!!

  4. oh my gosh– you were eating this very soup in morocco right before all the stuff hit the fan. i’ve never been there myself (maybe one day??), but the flavors are some of my favorites, so i really enjoyed this one.


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.