Moroccan · Soup
Hargma Trotter & Chickpea Soup
Hargma is the sticky, deeply savoury dish of slow-cooked calf or sheep trotters, and in its soupier form it becomes a rich, gelatinous broth thick with chickpeas and wheat, seasoned with turmeric and garlic. It's traditional weekend and post-celebration food — restorative, unctuous and not for the faint-hearted.
- Prep
- 20 min
- Cook
- 210 min
- Total
- 230 min
- Serves
- 5
- Level
- Medium
Ingredients
- 3 calf or sheep trotters, cleaned and split
- 200 g chickpeas, soaked overnight
- 80 g wheat berries or hulled wheat
- 1 onion, chopped
- 5 garlic cloves, crushed
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 3 tbsp olive oil
- 1 bunch coriander, chopped
- Salt and pepper
Method
- 1
Blanch trotters
Cover the trotters with water, bring to a boil, then drain and rinse to clean them.
- 2
Start the pot
Soften the onion and garlic in oil, add the spices, then return the trotters.
- 3
Long simmer
Add the chickpeas, wheat and plenty of water, and simmer very gently for 3 hours until the trotters are meltingly soft.
- 4
Check texture
Top up water as needed; the broth should turn rich and slightly sticky from the gelatine.
- 5
Season
Season well and stir through the coriander.
- 6
Serve
Serve piping hot in deep bowls with bread.
Chef's tips
- Ask the butcher to clean and split the trotters for you.
- The long, gentle simmer is essential to draw out the gelatine and soften the meat.
- It sets to a jelly when cold and reheats to a glorious broth.
Frequently asked questions
Why eat trotters?
They're cheap, rich in collagen, and prized in Morocco for a silky, restorative broth — often eaten at weekends or after celebrations like Eid.
Can I use a pressure cooker?
Yes — it cuts the trotter cooking to about an hour. Finish with the chickpeas and wheat until everything is tender.