This is the soup that is first eaten when breaking the Ramadan fast. Having said that, it is also a favourite afternoon snack for many Moroccans. It is usually eaten with sweet accompaniments such as dates or pastries, but goes just as easily with something savoury such as potato cakes. Try varying some of the ingredients to create different forms of this tasty dish.

This is the soup that is first eaten when breaking the Ramadan fast. Having said that, it is also a favourite afternoon snack for many Moroccans. It is usually eaten with sweet accompaniments such as dates or pastries, but goes just as easily with something savoury. Try varying some of the ingredients to create different forms of this tasty dish.

175g dried chick peas soaked overnight or 1 can of chickpeas

250g lamb, diced (this could be replaced with brown lentils, or left out totally)

1 large onion, finely chopped

1 litre of good vegetable stock

1½ litres of water

1 bunch / 1 cup flat leaf parsley, finely chopped

Pinch saffron filaments, lightly dry fried and crushed

3 teaspoons Mistress of Spice La Kama spice blend

400g can Italian tomatoes (crushed, chopped)

3 tablespoons butter or oil

75g vermicelli, broken into little pieces

1 bunch / 1 cup fresh coriander, finely chopped

1 tablespoon tomato puree

¼ cup lemon juice, or to taste

3½ tablespoons plain flour

If using canned chick peas, drain and place into a large saucepan.

If you have soaked dried chick peas, drain, lay in between two tea towels and lightly crush with a rolling pin to split them in half and loosen their skin. Put them in a bowl of water and stir. The skins should float to the top, remove. Drain the chick peas again and place into a large saucepan. This will make them taste creamy and rich.

Add to the saucepan, the lamb, onion, parsley, Mistress of Spice La Kama spice blend, the tomatoes and their juice, and the stock and water. Bring to the boil. Drop in the butter, cover and leave to boil over a medium high heat for 45 minutes to an hour.

Stir in the vermicelli, coriander, tomato puree and lemon juice. Reduce to low heat.

Mix the flour with about 1 cup of water and dribble into the soup, stirring constantly whilst doing so, to prevent lumps forming. The soup should thicken to a silky smooth consistency. Add salt to taste and simmer for a few more minutes, or until the vermicelli is cooked.

Serve hot with fresh dates, figs or with toasted flat bread (or even hot Turkish bread).

Serves 4.