Alright, let’s talk about Harira Soup—the ultimate cozy, hearty soup that’s been a staple in Moroccan cooking for generations. If you’ve never tried this Moroccan chickpea soup, you are seriously missing out. It’s warm, rich, and packed with flavor, making it the perfect dish for chilly nights or when you just need a little comfort in a bowl.
Now, in my house, soup is kind of a big deal. With three kids running around, I need quick recipes snacks that are filling but also easy to throw together. That’s why I love this Harira recipe—it’s one of those easy Ramadan recipes that feels special but doesn’t take all day to make. Plus, it’s loaded with chickpeas and lentils, which means it keeps you full for hours (a must-have during Ramadan iftar).
Traditionally, this Harira soup Morocco recipe is served during Ramadan iftar alongside dates, bread, and maybe a little mint raita on the side. But honestly? It’s way too good to save just for Ramadan food iftar table—I make it all year round. Whether you’re looking for Ramzan cooking ideas, a comforting Moroccan dinner, or just something hearty to fill up the family, this Moroccan chickpea soup is a total win.
So, if you need easy iftar recipes that double as delicious snacks recipes or even a full iftar platter centerpiece, this is it. Let’s get cooking!
What You’ll Need
You probably already have most of this stuff in your kitchen:
- Olive oil – For sautéing and making everything taste rich.
- Onion and garlic – Can’t have good soup without them.
- Tomatoes – Canned or fresh, whatever you have.
- Lentils – Brown or green ones hold up best (red ones get too mushy).
- Chickpeas – Canned is easiest, but if you want to soak dried ones overnight, go for it.
- Vermicelli noodles – Totally optional, but they make it extra fun for the kids.
- Spices – Cumin, turmeric, cinnamon, paprika, and a little ginger. This combo is magic.
- Fresh herbs – Cilantro and parsley for that fresh, herby vibe.
- Flour and water mixture – This thickens the soup so it’s all silky and cozy.
- Lemon juice – Brightens everything up at the end.
How to Make Harira
1. Sauté the onions and garlic
Heat up some olive oil in a big pot. Toss in the chopped onions and let them cook until they’re soft and smelling amazing. Then add the garlic and stir it around for about 30 seconds.
2. Add the spices
Now, this is where the magic happens. Add in the cumin, turmeric, cinnamon, paprika, and ginger. Stir it all up and let those spices toast for a minute—this makes them way more flavorful.
3. Pour in the tomatoes and broth
Dump in your crushed tomatoes (canned or fresh, whatever you have) and pour in some broth—either vegetable or chicken. Stir it up and bring it to a simmer.
4. Add the lentils and chickpeas
Toss in your lentils and chickpeas, then let them cook for about 30 to 40 minutes. If you’re using dried chickpeas, they’ll need longer. Just check and stir every so often so nothing sticks.
5. Thicken it up
Here’s the trick to getting that signature thick Harira texture: Mix a few tablespoons of flour with some water until smooth (no lumps), then slowly pour it into the soup while stirring. This makes it nice and velvety.
6. Throw in the noodles and herbs
If you’re using vermicelli noodles, add them now—they cook fast. Then stir in fresh cilantro and parsley for a little freshness.
7. Add the lemon and taste test
Squeeze in some fresh lemon juice and give it a taste. Need more salt? More spices? Adjust as needed, then let it simmer for a few more minutes.
How to Serve Harira
This soup is perfect on its own, but here’s how to take it up a notch:
- Serve it with warm bread – Perfect for dipping and soaking up all that goodness.
- Pair it with dates – This is how it’s traditionally served in Morocco, and the flavors balance so well.
- Add a little harissa – If you like a little spice, stir in a spoonful of harissa for some heat.
Storing and Reheating Tips
- Fridge – Store in an airtight container for up to four days. Reheat on the stove with a splash of water to loosen it up.
- Freezer – Skip the noodles if freezing (they get mushy). Freeze in portions for up to three months, then thaw and reheat when needed.
FAQs About Harira Soup
How long does it take to cook Harira?
It takes about 45 minutes to an hour, depending on whether you’re using canned or dried chickpeas. If using dried, soak them overnight for quicker cooking.
Can I freeze Harira Soup?
Yes! Harira soup freezes really well. Just leave out the noodles if you plan to freeze it since they can get mushy. Store in an airtight container for up to 3 months and reheat on the stove.
Can I make this in a crockpot?
Yes! Just toss everything except the noodles and fresh herbs into the slow cooker and let it cook on low for 6-8 hours or high for 3-4 hours. Add the noodles in the last 30 minutes.
Can I use red lentils instead of brown or green?
You can, but keep in mind that red lentils break down more and make the soup thicker. If you prefer a chunkier texture, go for brown or green lentils.
Harira Soup – Moroccan Chickpea & Lentil Soup
Harira Soup – Moroccan Chickpea & Lentil Soup
Ingredients
Base Ingredients:
Legumes & Noodles:
- 1 cup cooked chickpeas or canned, drained
- ½ cup lentils brown or green
- ½ cup vermicelli noodles optional
Spices & Herbs:
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- 1 teaspoon paprika
- ½ teaspoon ground ginger
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh parsley, chopped
Thickener & Finishing Touches:
- 3 tablespoons all-purpose flour mixed with ¼ cup water for thickening
- Juice of 1 lemon
Instructions
Sauté the onions & garlic
- Heat olive oil in a large pot over medium heat. Add onions and cook until soft. Stir in garlic and cook for 30 seconds.
Add spices & tomatoes
- Mix in cumin, turmeric, cinnamon, paprika, and ginger. Stir for a minute, then add the crushed tomatoes and let simmer for 5 minutes.
Add broth, lentils & chickpeas
- Pour in the broth, then add lentils and chickpeas. Simmer for 30–40 minutes until lentils are tender.
Thicken the soup
- In a small bowl, mix flour with water until smooth. Slowly pour into the soup while stirring to thicken.
Add noodles & fresh herbs
- If using noodles, add them now and let cook for 5 minutes. Stir in cilantro and parsley.
Finish with lemon & serve
- Squeeze fresh lemon juice into the soup. Taste and adjust seasoning as needed. Serve hot with bread or dates.
Notes
Tips & Variations
- For a spicier kick, add a spoonful of harissa or red chili flakes.
- To make it vegetarian, use vegetable broth.
- Freezer-friendly – Store without noodles for up to 3 months.
And that’s it, my go-to Harira Soup Morocco Recipe that’s been saving my iftar table year after year. Seriously, there’s nothing like a warm, hearty soup packed with chickpeas and lentils after a long day of fasting. Whether you’re making this for Ramadan Iftar, a cozy Moroccan dinner, or just craving a flavorful Moroccan chickpea soup, this one’s a keeper.
What I love most? It’s one of those easy iftar recipes that’s simple enough for busy nights but still feels special. And if you’re putting together a full iftar platter, pair it with some mint raita, warm bread, or even a few delicious snacks recipes like samosas. You already know my kids inhale this stuff, so it’s a guaranteed hit at any Ramzan iftar recipe lineup.
So if you’re looking for quick recipes snacks, Ramzan cooking ideas, or just an easy, satisfying Moroccan soup, give this Harira recipe a try. Trust me, once you make it, it’s gonna be a regular on your Ramadan food iftar table—and probably beyond! Let me know how you like it and what you serve it with. Happy cooking!
Leave a Reply