Harira: Traditional Moroccan Lentil and Chickpea Soup Recipe

Introduction

Harira is a traditional Moroccan soup rich with tender beef, chickpeas, lentils, and warming spices. This hearty dish is perfect for cozy dinners and offers a delightful blend of flavors and textures. It’s both nourishing and satisfying.

Ingredients

• 1 tbsp olive oil
• 300g braising beef or boneless beef, trimmed and 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 5–10 minutes, stirring occasionally, until the meat is lightly browned.
2. Step 2: Stir in the parsley, tomato purée, saffron, chickpeas, grated tomatoes, and celery. Pour in 1 litre of boiling water. Bring to the boil, cover, then reduce heat to low and simmer for 1 hour.
3. Step 3: Add the lentils to the casserole, cover again, and cook for a further 20 minutes until the lentils and chickpeas are tender.
4. Step 4: In a small bowl, mix the cornflour with 3 tbsp water until smooth. Stir this mixture into the soup and simmer for another 5 minutes until the harira thickens and has a velvety texture.
5. Step 5: Sprinkle with chopped coriander and serve hot with lemon wedges for squeezing over the soup.

Tips & Variations

• For a quicker version, use canned chickpeas and precooked or leftover beef.
• Adjust the thickness by adding more or less water depending on your preference.
• Add a pinch of cinnamon or paprika for an extra layer of warmth and complexity.
• Serve with crusty bread or warm flatbread to soak up the flavorful broth.

Storage

Store leftover harira in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if the soup has thickened too much. Harira also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make harira vegetarian?

Yes, simply omit the beef and use vegetable broth instead of water for a delicious vegetarian version. You may want to add extra lentils or chickpeas to keep it hearty.

Do I have to soak the chickpeas overnight?

Soaking dried chickpeas overnight helps them cook faster and more evenly. If you’re short on time, canned chickpeas are a convenient substitute and work perfectly in this recipe.

Harira: Traditional Moroccan Lentil and Chickpea Soup Recipe

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★★★★★

4.8 from 51 reviews

• Author: Ben
• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x

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Description

Harira is a traditional Moroccan soup that’s hearty and flavorful, combining tender braised beef, chickpeas, lentils, and fresh vegetables with warming spices like turmeric, ginger, and saffron. This rich and velvety soup is perfect for warming up on cooler days and is traditionally served with fresh lemon wedges and coriander for a bright, zesty finish.

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Ingredients

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Main 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
• Lemon wedges, to serve

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Instructions

1. Brown the meat and sauté aromatics: Heat the olive oil in a large flameproof casserole over medium heat. Add the beef, chopped onion, turmeric, black pepper, ground ginger, and 1½ tsp salt. Cook for 5-10 minutes, stirring occasionally, until the meat is lightly browned and the onion is softened.
2. Add the vegetables and simmer: Stir in parsley, tomato purée, saffron, soaked chickpeas, grated tomatoes, and finely chopped celery. Pour in 1 litre of boiling water, bring to a boil, then cover with a lid and reduce heat to low. Let it simmer gently for 1 hour to allow flavors to meld and meat to tenderize.
3. Add lentils and continue cooking: Add the dried green lentils to the casserole. Cover and cook for an additional 20 minutes until lentils, meat, and chickpeas are all tender.
4. Thicken the soup: In a small bowl, mix the cornflour with 3 tablespoons of water until smooth. Stir this mixture into the casserole and simmer for 5 more minutes, allowing the soup to thicken and develop a velvety texture.
5. Finish and serve: Sprinkle the chopped fresh coriander over the soup. Serve hot with fresh lemon wedges on the side for squeezing over to add brightness and acidity.

Notes

• Soaking dried chickpeas overnight reduces cooking time and improves digestibility.
• If using canned chickpeas, rinse well and adjust cooking time accordingly.
• Ensure to stir the soup occasionally while simmering to prevent sticking to the bottom of the pan.
• The cornflour thickener can be substituted with plain flour or another starch if preferred.
• Lemon wedges enhance the soup’s flavor and add a refreshing citrus note.

• Prep Time: 20 minutes (including soaking time for dried chickpeas overnight)
• Cook Time: 1 hour 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Harira, Moroccan soup, beef soup, chickpea soup, lentil soup, traditional Moroccan recipe, hearty soup, winter soup