After sunset during Ramadan, the daily fast customarily ends by eating dates. Then the Iftar meal begins with some kind of soup, satisfying hunger and quenching thirst at the same time.
Among the soups served, one of the most common in northern Africa is chorba frik, a meaty chickpea soup richly spiced with cumin, coriander, cinnamon, ginger and more. It inspired this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region.
