Moroccan · Soups
Moroccan Vermicelli Soup (Chaariya)
A quick, comforting soup built on thin vermicelli noodles simmered in a spiced tomato-chicken broth, chaariya is a lighter alternative to harira often served to break the fast gently or as a simple weeknight starter.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 100 g fine vermicelli noodles, broken up
- 1 onion, finely chopped
- 2 tomatoes, grated
- 1 tbsp tomato paste
- 1 tsp ginger, 1/2 tsp turmeric
- 1 litre chicken stock
- 2 tbsp olive oil
- Handful coriander, chopped
Method
- 1
Build the base
Warm the oil and soften the onion for 5 minutes, then stir in the grated tomatoes, tomato paste, ginger and turmeric.
- 2
Add stock
Pour in the chicken stock and bring to a gentle boil.
- 3
Add noodles
Add the broken vermicelli and simmer 8–10 minutes until tender.
- 4
Season
Season with salt and pepper to taste.
- 5
Serve
Ladle into bowls and finish with chopped coriander.
Chef's tips
- Break the vermicelli into short lengths before adding — it makes the soup much easier to eat with a spoon.
- Don't over-cook the noodles once added; they turn mushy fast in the hot broth.
Frequently asked questions
Can I make this vegetarian?
Yes, swap the chicken stock for vegetable stock and it works just as well.