A staple during the month of Ramadan, Harira is a delicious soup. Ingredients like meat, chickpeas, lentils and vermicelli, make it really wholesome and filling.

I tried Harira for the first time at my moroccan friend’s home. She told me that they have it almost everyday during Ramadan. They open their fast with this soup, which is also accompanied by something sweet like dates or figs. Having sweet and savoury items side by side is apparently a thing in Morocco.

The soup is a meal in itself because it contains ingredients like meat, chickpeas, lentils and vermicelli, which makes it filling. Coriander (cilantro) and parsley add lovely herby hints to the soup and tomatoes add a nice tartness. Its a healthy and wholesome way to open your fast or to enjoy on a cold evening.

Ingredients Needed

Note on ingredients:

• Meat: I have used lamb for this recipe because that is what’s traditionally used. But you can also use beef or chicken here. If using chicken, use bone-in as that will add more flavour to the soup and the chicken won’t get too dry. You can shred it afterwards and remove the bones for easier consumption.
• Herbs: I like to use parsley and coriander in my Harira. You can substitute one with the other if you have a preference or avoidance for either of them.
• Lentils: Brown lentils are used for this recipe. Do not substitute to red lentils. They get mushy as they cook and hence this will change the consistency of the soup. Brown lentils keep their shape even after cooking and that is what we want for this recipe.
• Spices: We need four spices for our recipe- ginger powder, cinnamon powder, cayenne power and turmeric powder.
• Chickpeas: I prefer using dry chickpeas, that I soak for overnight or for at least 6 hours. But if you don’t have that much time on hand, you can also use canned chickpeas. Drain them before adding them to the pot (where the chickpeas are added into the recipe).

Cooking in a Pot vs. Pressure Cooker

I prefer cooking mine in my instant pot (pressure cooker). It makes the process quicker and easier. If you however, do not have one you can also cook Harira in a standars pot. It will take longer for the meat and chickpeas to cook in that case.

How Long Can it Be Stored?

Stored in an airtight container into the fridge, Harira can be stored for up to 3 days. You can also freeze it if you omit adding the vermicelli at the end. It will be added to the soup while reheating so it keeps it’s texture. It only takes minutes to soften and that can be done while reheating the soup.

Harira (Moroccan Soup)

A wholesome and filling soup, staple during the month of Ramadan in Morocco

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Soaking time 5 hours hrs

Servings: 8

Course: Appetizer, Main Course

Cuisine: Moroccan

Ingredients Equipment Method Notes

Ingredients

  

• 120 gm (½ cup) chickpeas (or a 400 gm can of boiled chickpeas)
• 4 Tbsp olive oil
• 500 gm lamb (or beef) cut into bite sized pieces
• 2 large onion (finely diced)
• 2 stalks celery (finely chopped)
• 2 Tbsp tomato paste
• 2 tsp ginger powder
• 1 tsp cinnamon powder
• 1 tsp cayenne powder
• 1 tsp turmeric powder
• 2 tsp salt
• a handful of (½ cup) parsley
• 2 tomatoes
• a handful of (½ cup) fresh coriander
• 100 gm (½ cup) brown lentils (washed)
• 1 liter water
• 50 gm (½ cup) vermicelli

For ganish

• chopped coriander or parsley
• lemon juice

Equipment

• Instant Pot or pressure cooker

Method

 

1. Wash and soak the chickpeas into room temperature water for overnight or for at least 5 hours.
2. Set the instant pot to saute mode (high) or heat the (standard) pot on medium high heat and add oil.
3. Once the oil is hot, add the lamb and sear it until it’s browned on all sides. This will take about 5-6 minutes.
4. Add the chopped onion and celery. Sauté for about 2 minutes.
5. Add the tomato paste, all the spices and salt. Saute for another 2-3 minutes.
6. In the meantime, prepare a paste by adding tomatoes, parsley and coriander into a blender and blending until it’s smooth. Add this paste into the pot as well.
7. Now add the washed brown lentils and soaked (and drained) chickpeas into the pot, along with the water. Put the lid on and turn vent to sealing position (for the instant pot). Set the instant pot to pressure cook for 20 minutes. For a standard pot, it will take about 40-50 minutes.
8. Let the pressure release naturally and then open the lid. Set the instant pot on saute mode and add the vermicelli. Let it cook for 2-3 minutes, then turn off heat.
9. Tranfer to serving bowls, and add chopped coriander or parsely along with a generous squeeze of lemon. Serve hot.

Notes

If you are planning to make a large batch and freeze, do not add vermicelli (in the second last step). When you take it out for reheating, then add the vermicelli and let it cook for 2-3 minutes.