This beloved Moroccan soup is a warm, comforting embrace in a bowl, blending tender chickpeas, lentils, and aromatic spices into a rich, velvety broth. Perfect for breaking the Ramadan fast or enjoying as a hearty weeknight dinner, Harira delivers complex flavors with its unique combination of tomatoes, ginger, and cilantro that transport you straight to the bustling souks of Marrakech.
⏱️100 min
📊Medium
👥6 servings
🍽️Soup
vegetarianbudget-friendlyfamilyfestivespicy
Ingredients
200 gdried chickpeas
150 gred lentils
2 piecesonions
3 tbsptomato paste
20 gfresh ginger
4 piecesgarlic cloves
1 tspground turmeric
1 tspground cinnamon
1.5 tsppaprika
40 gfresh cilantro
30 gfresh parsley
2 litersvegetable broth
3 tbspolive oil
1 tspsalt
0.5 tspblack pepper
50 gdried rice or small pasta
Instructions
1SOAK THE CHICKPEAS: Place the dried chickpeas in a large bowl and cover with cold water, allowing them to soak overnight or for at least 8 hours. This softens the chickpeas significantly and reduces cooking time. If you're short on time, you can quick-soak by bringing them to a boil for 2 minutes, then letting them sit covered for 1 hour before draining. After soaking, drain and rinse the chickpeas thoroughly under running water to remove any debris.
2PREPARE THE AROMATIC BASE: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Dice the onions finely and add them to the hot oil, stirring frequently until they become translucent and fragrant, approximately 5-7 minutes. While the onions cook, mince the garlic cloves and grate the fresh ginger finely using a microplane. Once the onions are soft, add the garlic and ginger to the pot, stirring continuously for about 1 minute until the mixture becomes very aromatic and the raw garlic smell disappears, indicating the flavors are blooming properly.
3BUILD THE FLAVOR FOUNDATION: Stir in the tomato paste, turmeric, cinnamon, and paprika into the onion mixture, cooking for 2-3 minutes while stirring constantly. The spices will bloom and infuse the oil, creating a deeply flavored base that anchors the entire soup. You should notice the color deepening and the kitchen filling with warm, complex aromas. Toast the spices just enough to awaken them without burning them, as burnt spices will make the soup taste bitter and unpleasant.
4COMBINE INGREDIENTS AND SIMMER: Add the drained chickpeas and red lentils to the pot along with the vegetable broth, stirring well to combine everything thoroughly. Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low and allow it to simmer gently, uncovered, for 60-70 minutes. The chickpeas should be completely tender and almost falling apart when poked with a spoon, while the lentils will have mostly broken down and thickened the broth into a creamy consistency. Stir occasionally and skim off any foam that rises to the surface during the first 10 minutes of simmering, as this ensures a clear, refined broth.
5ADD GRAINS AND FINAL HERBS: About 15 minutes before the soup is ready to serve, add the dried rice or small pasta to the pot, stirring to distribute evenly. Also add the salt and black pepper to taste, adjusting the seasoning as needed by tasting a spoonful. Roughly chop the fresh cilantro and parsley, then stir them into the soup, reserving a small handful for garnish. The rice or pasta should become tender in the remaining cooking time, adding a pleasant textural element that contrasts with the creamy legumes and gives the soup more body.
6FINISH AND SERVE: Taste the harira one final time and adjust the seasonings with additional salt, pepper, or spices to your preference—the soup should have a robust, warming flavor profile with a slight spice kick from the ginger and paprika. The consistency should be thick and hearty but still pourable, resembling a creamy stew rather than a thin broth. Ladle the soup into warm bowls, garnish generously with fresh cilantro and parsley, and serve immediately with crusty bread or traditional Moroccan dates on the side, which is the traditional way to break the fast during Ramadan.