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    Home » recipe » Harira (Moroccan Lentil and Chickpea Soup)

    Harira (Moroccan Lentil and Chickpea Soup)

    Published: Dec 22, 2020 · Modified: Sep 2, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    A traditional Moroccan soup that is a meal by itself. Chickpeas, lentils and lamb are cooked in a fragrant tomato sauce loaded with herbs. Thick, zesty and so filling.

    Next time try our favorite instant pot potato soup.

    A bowl of harira with a spoon in the bowl and a lemon wedge on the back.

    Harira is usually served with chebakia during Ramadan accompanied.

    Harira is enjoyed year-round but it is mostly famous during Ramadan. My friend told me that she does not consider her iftar table complete without harira. It can be made with lamb, beef, or chicken but not fish. Skip the meat for a vegan harira version or try this vegan easy Middle Eastern lentil soup, it is so delicious.

    Table of contents

    • Why You'll Love This Recipe
    • Recipe Ingredients
      • Ingredient Notes
    • Recipe Instructions
    • Recipe Expert Tips
    • Recipe FAQs
    • More Soups From the Blog

    Why You'll Love This Recipe

    This Classic Harira recipe is very filling and adaptable to your liking. With ingredients that are available in most kitchens you are in for an amazing, warming and authentic recipe.

    I'm giving you some swaps for ingredients that will still make the recipe delicious. Alter the meat to your liking or even take it off for a vegetarian harira.

    Recipe Ingredients

    Harira ingredients on a white marble table.

    Ingredient Notes

    • Lamb, is common for this recipe. Many people use beef, chicken and also bones. Fish is not traditional and you can skip the meat altogether too.
    • Fresh herbs: parsley, cilantro, and celery. Celery is a must for this recipe. Celery leaves are used in the middle east more than stalks. You can use stalks if you do not have enough leaves.
    • Ghee is used with olive oil for more authentic flavor. Skip if making it vegan.
    • Flour is used to thicken the soup. I've heard that some people thicken the soup with eggs. I think flour is easier and more controllable.
    • Tomatoes are traditionally lightly boiled, left to cool down then peeled. Being lazy, I just peeled mine without boiling. Tomato paste is also used.
    • Vermicelli pasta is used but you can use dry rice as well.
    • Onion and spices like cinnamon, turmeric, ginger, black pepper, and salt for a fragrant soup.
    • Chickpeas and lentils, preferably dry. If you want to use canned chickpeas then add it later to the soup.

    Recipe Instructions

    A collage of 4 images showing how to start making harira soup.
    1. Peel the tomatoes. As I mentioned before tomatoes are traditionally lightly boiled then peeled. Puree the tomatoes with your food processor.
    2. In a deep pot, add olive oil, ghee and onion. Saute onion for just 1 minute and make sure not to brown it. Add the meat if using and cook for two minutes.
    3. Add the pureed tomatoes, spices and all the fresh herbs. Mix everything well together, add soaked and drained chickpeas then cover with hot water. Cook for 20 minutes.
    A collage of 4 images showing how to finish and thicken harira soup.
    1. Add lentils, check for water level and add more if needed. Cover the pot and cook for 10-15 more minutes.
    2. Dilute tomato paste with some water to dissolve it a bit.
    3. Pour in tomato paste and vermicelli, cover and cook for 5 more minutes. Make sure to check the water level on every step.
    4. Make the thickening mixture (tedouira) by mixing flour with a little water. Pour the mixture in and mix everything well together. Check the consistency of the soup. You can thicken it more using more flour if you would like to.

    Recipe Expert Tips

    • It is better to use dried chickpeas, but if you can't then you might use canned chickpeas. Make sure to add chickpeas towards the end as it will not need much cooking.
    • Some people peel chickpeas after soaking, if this is you then by all means do it.
    • Harira is a traditional recipe that is usually passed through families. So there are many harira recipes as there are families in Morocco. It is a very tasty recipe that can be adapted to your own palate.
    • Thickener must be lump free, so I've mixed it well then strained through a fine mesh to make sure it is smooth.
    • If you would like to make this soup ahead do not add the vermicelli or the thickener. Cook everything and then freeze, when ready to use thaw and then continue with the recipe as is.

    Recipe FAQs

    what do you eat with Harira?

    Harira is traditionally served for iftar during the holy month of Ramadan. It is usually served with dates, figs and a dessert pastry called chebakia. I've served it as a main dish with some crusty bread and lemon wedges.

    What does the name Harira means?

    Hareer means silk in Arabic so Harira refers to a soup that is rich and silky.

    A ladle scooping some soup out of a cast iron pot.

    More Soups From the Blog

    • Instant Pot Tomato Basil Soup
    • Egyptian red lentil soup
    • Turkey Albondigas Soup; Sopa De Albondigas Recipe
    • Lebanese Lentil soup recipe

    If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

    A bowl of harira with a spoon in the bowl and a lemon wedge on the back.

    Harira soup

    A traditional Moroccan soup very popular during the holy month of Ramadan. A filling soup that is a whole meal by itself.
    4.75 from 8 votes
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    Course: Soup
    Cuisine: Mediterranean, Middle East, Moroccan
    Diet: Halal
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Servings: 6 servings
    Calories: 223.2kcal
    Author: Amira

    Ingredients

    • 3 (300g) Roma tomatoes.
    • 1/4 cup olive oil.
    • 1 Tablespoon ghee.
    • 1 (150g) medium onion, finely chopped.
    • 200 g lamb meat cut into small cubes.
    • 1/2 cup (20g) parsley. chopped
    • 1/2 cup (15g) cilantro. chopped
    • 1/2 cup (10g) celery leaves. chopped
    • 1/4 teaspoon ground cinnamon.
    • 1/2 teaspoon ground ginger.
    • 1/2 teaspoon turmeric.
    • 1/2 teaspoon black pepper
    • 1 teaspoon salt or to taste.
    • 1/3 cup (50g) dry chickpeas. soaked in water and a pinch of baking soda overnight.
    • 1/3 cup lentils.
    • 2 Tablespoons tomato paste.
    • 1/4 cup (25g) vermicelli pasta.
    • 3 Tablespoons flour.
    • Boiled water I have used 2 liter.

    Instructions

    • Peel the tomatoes. Tomatoes are traditionally lightly boiled and then peeled. Puree the tomatoes with your food processor.
    • In a deep pot, add olive oil, ghee, and onion. Sauté onion for just 1 minute and make sure not to brown it. Add the meat if using and cook for two minutes.
    • Add the pureed tomatoes, spices, and all the fresh herbs. Mix everything together.
    • Drain and rinse the chickpeas then add to the pot, cover with hot water. Cook for 20 minutes.
    • Add lentils, check for water level and add more if needed.
    • Cover the pot and cook for 10-15 more minutes.
    • Dilute tomato paste with some water to dissolve it a bit.
    • Pour in tomato paste and vermicelli, cover, and cook for 5 more minutes. Make sure to check the water level on every step.
    • Make the thickener (tedouira) by mixing flour with a little water then pour the mixture in. Mix everything well together and check the consistency of the soup. You can thicken it more using more flour if you would like to.
    • Enjoy with lemon wedges on the side.

    Notes

    • Onions for harira should not be browned so it is cooked briefly before adding the meat.
    • You can use beef, chicken, bones or skip the meat altogether. You can also use rice.
    • It is better to use dried chickpeas, but if you can't then you might use canned chickpeas. Make sure to add chickpeas towards the end as it will not need much cooking.
    • Some people peel chickpeas after soaking, if this is you then by all means do it.
    • Harira is a traditional recipe that is usually passed through families. So there are many harira recipes as there are families in Morocco. It is a very tasty recipe that can be adapted to your own palate.
    • Thickener must be lump free, so I've mixed it well then strained through a fine mesh to make sure it is smooth.
    • If you would like to make this soup ahead do not add the vermicelli or the thickener. Cook everything and then freeze, when ready to use thaw and then continue with the recipe as is.
    Please check the nutrition disclaimer policy.

    Nutrition

    Calories: 223.2kcal | Carbohydrates: 15.5g | Protein: 10.1g | Fat: 14.1g | Saturated Fat: 3.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.4g | Cholesterol: 26.7mg | Sodium: 144.6mg | Potassium: 388.2mg | Sugar: 3.4g
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    First published May 2, 2020 . Last updated December 22, 2020 with important tips, clear step by step instructions and readability.

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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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    Comments

    1. Felicia

      April 24, 2022 at 5:24 pm

      5 stars
      Thank you!Amira this is a wonderful recipe. I love it!.this soup is a fav in my house.❤️

      Reply
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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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