Harira: Traditional Moroccan Lentil and Chickpea Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
