Description
A hearty Moroccan soup made with chickpeas, lentils, spices, and tender meat—perfect for cozy dinners or traditional gatherings.
Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
2 celery stalks, finely chopped
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
1 teaspoon ground turmeric
1 teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon black pepper
Salt, to taste
250g boneless beef or lamb, diced
1 cup canned chickpeas, rinsed and drained
½ cup red lentils, rinsed
2 cups canned crushed tomatoes
2 tablespoons tomato paste
6 cups water or beef broth
2 tablespoons flour (mixed with water to form a slurry)
2 tablespoons lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onions, celery, cilantro, and parsley. Sauté until softened.
Stir in turmeric, ginger, cinnamon, black pepper, and salt. Cook until fragrant.
Add diced meat and cook until lightly browned.
Add crushed tomatoes, tomato paste, chickpeas, lentils, and broth. Bring to a boil.
Reduce heat and simmer uncovered for 35–40 minutes, or until the meat and lentils are tender.
Mix flour with water to form a smooth slurry. Stir into the soup and simmer for 5 more minutes until thickened.
Stir in lemon juice, adjust seasoning if needed, and serve hot. Garnish with more fresh herbs and serve with bread.
Notes
For a vegetarian Harira, omit the meat and use vegetable broth.
Freeze the soup before adding the flour slurry if storing for later.
Cornstarch or a beaten egg can be used as a thickener alternative.
Add spinach or kale at the end for extra nutrients and color.
Serve with lemon wedges and crusty or flatbread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: Moroccan
