Harira Soup – Moroccan Chickpea & Lentil Soup
This hearty Moroccan soup is packed with chickpeas, lentils, tomatoes, and warm spices, making it the perfect comforting meal. Traditionally enjoyed for Ramadan iftar, it's also a delicious, filling dish for any time of the year. Serve it with warm bread, dates, or mint raita for an authentic experience.
Servings 8
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.