Harira (Moroccan Soup)
Harira is a traditional Moroccan soup made with chickpeas, lentils, tomatoes, and aromatic spices. It’s a staple during Ramadan and a comforting dish for any occasion.
Equipment
- Large pot
- Mixing bowl
- Blender or grater
- Whisk
- Knife
- Cutting board
Ingredients
Base Ingredients
- 2 tbsp olive oil For sautéing.
- 1 medium onion Finely chopped.
- 2 cloves garlic Minced.
- 2 large tomatoes Blended or grated.
- 2 tbsp tomato paste Adds richness.
- 1 cup cooked chickpeas Or ½ cup dried, soaked overnight and cooked.
- ½ cup brown or green lentils Rinsed.
Spices and Herbs
- 1 tsp ground turmeric Adds color and depth.
- 1 tsp ground cinnamon Traditional Moroccan spice.
- 1 tsp ground cumin Adds warmth.
- 1 tsp ground ginger For a subtle spice.
- ½ tsp paprika Mild and sweet flavor.
- ½ tsp black pepper To taste.
- salt To taste.
- 1 small bunch cilantro Chopped.
- 1 small bunch parsley Chopped.
Thickening and Extras
- ¼ cup flour Mixed with ½ cup water to make a slurry.
- ¼ cup vermicelli noodles Optional, for texture.
- 1 egg Beaten, optional for a silky texture.
- ½ lemon Juiced, for brightness.
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and garlic, sauté until soft.
- Stir in spices (turmeric, cinnamon, cumin, ginger, paprika, black pepper, and salt) and cook for 30 seconds to release flavors.
- Add blended tomatoes and tomato paste, stirring well.
- Pour in 6 cups of water or broth and bring to a simmer.
- Add chickpeas and lentils and let simmer for 40–50 minutes until lentils soften.
- Stir in the flour slurry, mixing constantly to avoid lumps.
- Add vermicelli noodles (if using) and cook for another 10 minutes.
- Slowly pour in the beaten egg, stirring continuously to create thin ribbons.
- Stir in chopped parsley and cilantro.
- Squeeze in lemon juice for brightness.