Harira is a traditional Moroccan soup that is often enjoyed during Ramadan to break the fast. However, it is also a comforting dish that can be eaten at any time of the year. It is made with a tomato-based broth, chickpeas, lentils, and sometimes meat, giving it a rich, hearty flavor.
Ingredients
Base Ingredients:
- To begin, gather the following ingredients:
- First, take 2 tablespoons of olive oil, which will be used as the base for sautéing the aromatics.
- Next, finely chop 1 large onion to add a deep, savory flavor to the soup.
- Then, chop 2 celery stalks finely, as they will provide a mild sweetness and enhance the texture.
- After that, mince 3 cloves of garlic, which will add a rich and fragrant aroma.
- Moving on to the tomato base:
- Now, measure 1 cup of canned tomatoes, pureed (or blend 2 fresh tomatoes) to create a smooth, rich foundation.
- Additionally, add 1 tablespoon of tomato paste for extra depth and a more concentrated tomato flavor.
- As for the spices, carefully measure out the following:
- Start with 1 teaspoon of ground turmeric, which brings warmth and a golden hue.
- Follow with 1 teaspoon of ground cumin, adding an earthy and slightly nutty taste.
- Then, include 1 teaspoon of ground cinnamon, which subtly enhances the complexity of the dish.
- After that, add 1 teaspoon of paprika for a gentle smokiness and vibrant color.
- To season, sprinkle in ½ teaspoon of black pepper, adding a mild heat.
- Finally, adjust the salt to taste, starting with ½ teaspoon of salt.
Proteins & Legumes
- To begin, if you’re using meat, take 200g (7 oz) of lamb or beef, cut into small cubes. This is an optional ingredient, but it adds a deep, rich flavor to the soup.
- Next, prepare the chickpeas. If using dried chickpeas, make sure to soak ½ cup overnight for better texture and faster cooking. Alternatively, you can use 1 cup of canned chickpeas, which are more convenient and ready to use.
- Then, measure ½ cup of lentils, either green or brown, as they will provide heartiness and thickness to the soup.
For Thickening & Garnishing
- Moving on to thickening, mix 3 tablespoons of all-purpose flour with ½ cup of water in a small bowl. Stir well until completely smooth to avoid lumps before adding it to the soup.
- Next, finely chop ¼ cup of fresh cilantro to bring in a burst of freshness and enhance the aroma.
- Similarly, chop ¼ cup of fresh parsley, which will complement the cilantro and add a bright, herbal flavor.
- Finally, prepare 1 lemon, cut into wedges. This will be served on the side, allowing each person to squeeze in as much tangy brightness as they prefer.
Step-by-Step Instructions
1. Sauté the Aromatics
To begin, heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is warm, add the finely chopped onion and celery. Stir well and let them cook for about 5 minutes, until they become soft and slightly translucent.
Next, add the minced garlic and continue stirring for another minute until fragrant. At this point, your kitchen should start to fill with a delicious aroma.
2. Cook the Meat (if using)
If you are using lamb or beef, now is the time to add it to the pot. Stir the meat into the onions and let it cook for about 5-7 minutes, until it is nicely browned on all sides. This step helps develop a deep, savory flavor in the soup.
3. Add the Spices and Tomato Base
Once the meat browns (or if you’re making a vegetarian version, after the onions soften), stir in the turmeric, cumin, cinnamon, paprika, black pepper, and salt. Mix everything well to evenly coat the onions and meat (if using) with the spices.
Then, add the pureed tomatoes and tomato paste, stirring well to combine. Let the mixture cook for about 5 minutes, stirring occasionally. This allows the tomatoes to break down further and blend with the spices, creating a flavorful base.
4. Add the Chickpeas, Lentils, and Water
Now, add the chickpeas and lentils. If you use dried chickpeas, soak them overnight beforehand. If you choose canned chickpeas, drain and rinse them before adding them to the pot.
Next, pour in 6 cups of water or vegetable broth. Stir everything together and bring the soup to a boil. Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes. This slow cooking process allows the chickpeas and lentils to become tender and absorb all the rich flavors of the soup.
5. Prepare the Thickening Mixture
While the soup is simmering, prepare the thickening mixture to give the soup its signature texture. In a small bowl, mix 3 tablespoons of all-purpose flour with ½ cup of water. Stir well until the mixture is completely smooth and free of lumps.
6. Thicken the Soup
After the soup has been simmering for 45 minutes, slowly pour the flour mixture into the pot while stirring continuously. This step helps prevent lumps from forming and gives the soup a slightly creamy consistency. Let the soup simmer for another 10 minutes, stirring occasionally.
7. Final Touch: Fresh Herbs & Seasoning
At this stage, the soup is almost ready! Stir in the chopped cilantro and parsley, allowing them to cook for about 5 more minutes. This adds a fresh and aromatic flavor to the soup. Taste and adjust the seasoning if necessary by adding more salt or pepper.
8. Serve & Enjoy
Now, your delicious Moroccan Harira is ready to be served! Ladle the soup into bowls and garnish with a slice of lemon. The citrusy tang perfectly complements the rich and hearty flavors of the soup.
Harira is traditionally enjoyed with fresh bread or dates on the side. Serve it hot and savor every spoonful!
