Harira: Traditional Moroccan Lentil and Chickpea Soup Recipe

Introduction

Harira is a comforting Moroccan soup rich with tender beef, chickpeas, and vibrant spices. This hearty dish is perfect for chilly evenings or when you need a flavorful, nourishing meal. Easy to prepare, it brings warmth and a taste of North Africa to your kitchen.

Ingredients

• 1 tbsp olive oil
• 300g braising beef or boneless beef, trimmed of excess fat, cut into 3cm pieces
• 1 small onion, finely chopped
• 1 tsp ground turmeric
• ½ tsp ground black pepper
• ¼ tsp ground ginger
• 1 tbsp chopped fresh parsley
• 1 tbsp tomato purée
• pinch of saffron
• 70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)
• 6 large tomatoes, grated or blitzed in a food processor
• 100g celery (2 stalks), finely chopped
• 80g dried green lentils
• 3 tbsp cornflour or plain flour
• 2 tbsp chopped fresh coriander, to serve
• Lemon wedges, to serve

Instructions

1. Step 1: Heat the olive oil in a large flameproof casserole over medium heat. Add the beef, onion, turmeric, black pepper, ginger, and 1½ tsp salt. Cook for 5 to 10 minutes, stirring occasionally, until the meat lightly browns.
2. Step 2: Stir in the parsley, tomato purée, saffron, chickpeas, grated tomatoes, and chopped celery. Pour in 1 litre of boiling water. Bring to a boil, then cover with a lid and reduce the heat to low. Let it simmer gently for 1 hour.
3. Step 3: Add the lentils to the casserole, cover again, and continue cooking for another 20 minutes until the chickpeas, meat, and lentils are tender.
4. Step 4: In a small bowl, mix the cornflour with 3 tbsp water until smooth. Stir this mixture into the casserole. Simmer for an additional 5 minutes until the soup thickens to a velvety consistency.
5. Step 5: Scatter chopped fresh coriander over the soup and serve hot with lemon wedges on the side for squeezing.

Tips & Variations

• To save time, use canned chickpeas but be sure to drain and rinse them well.
• For a vegetarian version, omit the beef and increase the lentils and chickpeas.
• Add a pinch of cinnamon or cumin for an extra layer of Moroccan flavor.
• Serve with crusty bread to soak up the delicious broth.

Storage

Store any leftover harira in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to avoid sticking. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare harira in advance?

Yes, harira tastes even better the next day as the flavors develop. Prepare it a day ahead and reheat gently before serving.

Can I use dried lentils instead of green lentils?

Yes, but cooking times may vary slightly. Keep an eye on the soup and cook until lentils are tender.

Harira: Traditional Moroccan Lentil and Chickpea Soup Recipe

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Harira is a traditional Moroccan soup known for its rich and hearty flavors. This comforting dish combines tender braised beef, chickpeas, lentils, fresh tomatoes, and aromatic spices like turmeric, saffron, and ginger. Slow-simmered to perfection, Harira offers a velvety texture and is served garnished with fresh coriander and lemon wedges to add a bright, zesty finish.

• Author: Ella
• Prep Time: 15 mins (plus overnight soaking for chickpeas)
• Cook Time: 1 hour 25 mins
• Total Time: 1 hour 40 mins
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 tbsp olive oil
• 300g braising beef or boneless beef, trimmed of excess fat, cut into 3cm pieces
• 1 small onion, finely chopped
• 1 tsp ground turmeric
• ½ tsp ground black pepper
• ¼ tsp ground ginger
• 1 tbsp chopped fresh parsley
• 1 tbsp tomato purée
• pinch of saffron

Legumes and Vegetables

• 70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)
• 6 large tomatoes, grated or blitzed in a food processor
• 100g celery (2 stalks), finely chopped
• 80g dried green lentils

Thickening and Garnish

• 3 tbsp cornflour or plain flour
• 2 tbsp chopped fresh coriander
• lemon wedges, to serve

Instructions

1. Brown the Meat and Aromatics: Heat the olive oil in a large flameproof casserole over medium heat. Add the beef, finely chopped onion, turmeric, black pepper, ground ginger, chopped parsley, tomato purée, saffron, and 1½ tsp salt. Cook for 5-10 minutes, stirring occasionally, to lightly brown the meat and release the spices’ aromas.
2. Add Vegetables and Chickpeas: Stir in grated tomatoes, chopped celery, and soaked (or canned) chickpeas. Pour in 1 litre boiling water, bring the mixture to a boil, then cover with a lid and reduce heat to low. Let it simmer gently for 1 hour to develop flavors and tenderize the meat.
3. Cook the Lentils: Add the dried green lentils to the casserole, cover again, and cook for an additional 20 minutes. This ensures all legumes are fully cooked and softened.
4. Thicken the Soup: In a small bowl, mix the cornflour with 3 tbsp water until smooth. Stir this mixture into the harira and simmer for 5 more minutes. This step thickens the soup to achieve a velvety texture.
5. Serve: Scatter the chopped fresh coriander over the soup. Serve hot with lemon wedges on the side for squeezing over the soup just before eating to add a fresh, zesty brightness.

Notes

• Soaking dried chickpeas overnight reduces cooking time and improves texture; canned chickpeas can be used for a quicker version.
• Be sure to use a flameproof casserole to safely simmer the soup on the stovetop.
• The soup thickens as it simmers with the addition of cornflour; adjust thickness by varying the amount slightly to your preference.
• Fresh coriander and lemon wedges add essential freshness and acidity to balance the rich flavors.
• This soup is excellent for making ahead and often tastes better the next day as flavors meld.

Keywords: Harira, Moroccan soup, beef soup, chickpea soup, lentil soup, traditional Moroccan recipe, slow simmered soup