Lunch

Moroccan Harira Soup is a deeply flavorful and nourishing soup often served during Ramadan to break the fast. It’s a rich combination of tomatoes, legumes (lentils and chickpeas), meat (usually lamb or beef), and fragrant spices. The soup is thickened with flour and sometimes a little vermicelli or rice, creating a comforting meal. Here’s a detailed recipe for Moroccan Harira Soup:

Moroccan Harira Soup Recipe

Ingredients:

• For the soup base:
  • 1/2 cup dried chickpeas (or 1 can of chickpeas, drained and rinsed)
  • 1/2 cup green lentils (or red lentils for a softer texture)
  • 1 lb (450g) lamb or beef (cubed), or you can use chicken if you prefer
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 tomatoes, peeled and chopped (or use canned crushed tomatoes, about 1 1/2 cups)
  • 2 tbsp tomato paste
  • 1/2 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 4-5 cups beef or chicken broth (or water, if you prefer a lighter version)
• For thickening (optional but traditional):
  • 2 tbsp flour (to thicken the soup)
  • 1/4 cup water (for mixing with the flour)
• For the final touches:
  • 1/2 cup vermicelli noodles (or short pasta) or 1/4 cup rice (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice (optional, for a tangy finish)
  • Salt, to taste

Instructions:

Ingredients Section:

• “For a deeper dive into the spices used in this recipe, check out our guide on Essential Moroccan Spices.”

1. Prepare the chickpeas:
   • Soak the dried chickpeas overnight in plenty of water. Alternatively, you can use canned chickpeas, which saves time. If using dried chickpeas, you may need to cook them separately for about 1 hour in water until tender before adding them to the soup.
2. Cook the meat:
   • In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the cubed lamb or beef, season with a pinch of salt and pepper, and brown the meat on all sides for about 5-7 minutes. Remove the meat and set it aside.
3. Prepare the vegetables:
   • In the same pot, add the chopped onion and celery and sauté until softened, about 5 minutes.
   • Add the chopped tomatoes and tomato paste and cook for another 3-4 minutes, stirring occasionally until the tomatoes break down.
4. Add the spices:
   • Stir in the ginger, turmeric, cinnamon, cumin, and black pepper. Let the spices bloom for 1-2 minutes, stirring constantly. This helps release their aromatic oils and enhances the flavor.
5. Add the broth and chickpeas:
   • Add the broth (beef or chicken) to the pot along with the lentils and chickpeas. Bring the mixture to a boil, then lower the heat and simmer uncovered for about 30-40 minutes, until the chickpeas and lentils are tender.
6. Thicken the soup (optional):
   • While the soup is simmering, mix 2 tablespoons of flour with about 1/4 cup of cold water to form a smooth slurry. Add this mixture to the soup and stir well. This will thicken the soup and give it the characteristic creamy consistency.
   • Alternatively, you can skip this step if you prefer a lighter, brothier version of the soup.
7. Add the noodles or rice (optional):
   • If you’re using vermicelli noodles or rice, stir them into the pot now. Continue to cook for about 10 minutes, until the noodles or rice are tender. The noodles will absorb some of the soup’s liquid, so adjust the consistency by adding more broth or water if needed.
8. Finish the soup:
   • Stir in the chopped cilantro and parsley. Let them cook for another 2-3 minutes.
   • Taste the soup and adjust seasoning with salt and black pepper if needed. If you like a bit of acidity, add a tablespoon of lemon juice to brighten the flavors.
9. Serve:
   • Ladle the Harira Soup into bowls, garnishing with extra cilantro and parsley if desired. You can serve it with lemon wedges on the side for an added tangy touch.

Notes & Tips:

• Meat Alternatives: While lamb is the traditional choice, you can also use beef or chicken. For a vegetarian version, you can skip the meat and increase the quantity of chickpeas and lentils.
• Tomato Paste vs. Fresh Tomatoes: Fresh tomatoes will give a more vibrant flavor, but canned tomatoes or tomato paste are often used for convenience and consistency. If using fresh tomatoes, peel and chop them before adding them to the pot.
• Spices: Harira is very aromatic and uses a variety of spices. Feel free to adjust the spices to your taste, particularly the cinnamon and cumin, which should be present but not overpowering.
• Consistency: Harira can be made as thick or as thin as you like. If you prefer a brothier soup, reduce the flour or skip the pasta. Conversely, if you prefer a thicker soup, add a bit more flour or cook it down for longer.

Why Is Harira So Special?

• Nutritional Boost: Harira is a complete meal in itself, full of protein from the meat and legumes, healthy fats from the olive oil, and vitamins from the herbs and vegetables. It’s also a great way to stay hydrated, especially during fasting periods like Ramadan.
• Flavor Profile: The blend of cinnamon, cumin, ginger, turmeric, and fresh herbs (cilantro and parsley) creates a wonderfully aromatic soup that balances savory, slightly spicy, and subtly sweet flavors.
• Cultural Importance: In Morocco, Harira is often associated with breaking the fast during Ramadan, served alongside dates, olives, and other small dishes. It’s a dish that brings family and community together around the table.

Enjoy making and eating this comforting, traditional Moroccan soup! It’s perfect for warming you up on a cold day or as a hearty meal during Ramadan.