Harira: Traditional Moroccan Lentil and Chickpea Soup Recipe

Introduction

Harira is a traditional Moroccan soup known for its rich flavors and comforting warmth. Packed with tender beef, chickpeas, lentils, and fragrant spices, it’s perfect for a hearty meal any time of the year.

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, chopped onion, ground turmeric, black pepper, ground ginger, saffron, and 1½ tsp salt. Cook for 5 to 10 minutes, stirring occasionally, until the meat is lightly browned.
2. Step 2: Add the parsley, tomato purée, soaked chickpeas (or canned chickpeas), grated tomatoes, and finely chopped celery. Pour in 1 litre of boiling water, bring to a boil, then cover and reduce the heat to low. Let it simmer gently for 1 hour.
3. Step 3: Stir in the dried green lentils, cover again, and cook 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. Slowly stir this mixture into the casserole and simmer for 5 minutes, allowing the soup to thicken to a velvety texture.
5. Step 5: Sprinkle chopped fresh coriander over the top and serve hot with lemon wedges on the side to squeeze over before eating.

Tips & Variations

• For quicker preparation, canned chickpeas can replace dried chickpeas—just reduce the initial simmering time accordingly.
• Add a pinch of cinnamon or ground cumin to the spices for a deeper flavor profile.
• Serve Harira with warm crusty bread or traditional flatbread for a more filling meal.

Storage

Store leftover Harira in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if it becomes too thick. It 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 increase the quantity of lentils and chickpeas. You can also add vegetables like carrots or zucchini to make it heartier.

Do I have to soak the dried chickpeas overnight?

Soaking dried chickpeas overnight helps them cook faster and more evenly. If you’re short on time, canned chickpeas are a convenient alternative.

Harira: Traditional Moroccan Lentil and Chickpea Soup Recipe

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4.9 from 82 reviews

Harira is a traditional Moroccan soup bursting with rich flavors from tender braised beef, tomatoes, chickpeas, lentils, and warming spices. This hearty and comforting dish is thickened to a velvety texture and finished with fresh coriander and a squeeze of lemon, making it perfect for a satisfying meal any time of the year.

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

Ingredients

Scale 1x2x3x

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

Thickening and Garnish

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

Instructions

1. Brown the Meat and Onion: Heat the olive oil in a large flameproof casserole over medium heat. Add the beef pieces, finely chopped onion, ground turmeric, black pepper, ground ginger, and 1½ tsp salt. Cook for 5-10 minutes, stirring occasionally, until the meat is lightly browned.
2. Add Remaining Ingredients Except Lentils and Thickener: Stir in the chopped fresh parsley, tomato purée, saffron, soaked or canned chickpeas, grated tomatoes, and chopped celery. Pour in 1 litre of boiling water, bring the mixture to a boil, then cover with a lid and reduce the heat to low. Let it simmer gently for 1 hour.
3. Cook Lentils: After 1 hour, add the dried green lentils to the casserole, cover again, and continue to cook for an additional 20 minutes until the chickpeas, meat, and lentils are 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 another 5 minutes until the harira thickens to a velvety texture.
5. Finish and Serve: Sprinkle chopped fresh coriander over the soup. Serve the harira hot with lemon wedges on the side for squeezing to taste.

Notes

• Soaking dried chickpeas overnight helps to soften them and reduce cooking time; canned chickpeas are a convenient alternative.
• If you prefer a vegetarian version, omit the beef and use vegetable stock instead.
• Adjust the lemon juice to your taste to add brightness and balance to the soup.
• For a thicker soup, you can increase the cornflour slightly but add gradually to avoid over-thickening.
• Serve with crusty bread or traditional flatbreads for a complete meal.

Keywords: Harira, Moroccan soup, beef soup, chickpea lentil soup, braised beef recipe, traditional North African soup, hearty soup recipe