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