Go Back

Harira (Moroccan Soup)

A wholesome and filling soup, staple during the month of Ramadan in Morocco
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Soaking time 5 hours
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.