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Authentic Moroccan Harira Soup

Moroccan Harira Soup : Perfect for Ramadan

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  • Author: Amour de cuisine
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Description

A comforting Moroccan harira simmered with tomatoes, lentils, chickpeas and vermicelli, finished with a smooth flour slurry for a velvety texture. Perfect for Ramadan iftar or chilly nights, and easy to batch-cook for busy weeknights.

Ingredients

Scale
  • 150 g meat (your choice), cut into small cubes
  • 1 onion (thinly sliced)
  • 1 small bunch parsley (finely chopped)
  • 1 bunch fresh coriander/cilantro (finely chopped)
  • 100 g chickpeas (canned, peeled)
  • 1/2 tsp turmeric
  • 1/2 tsp ground ginger
  • 1/2 tsp black pepper
  • 2 tsp salt
  • 450 g canned crushed tomatoes
  • 1 tbsp tomato paste
  • A few celery stalks, thinly sliced (no leaves)
  • 50 g lentils
  • 1–2 tbsp olive oil
  • 1/2 tsp smen (aged butter)
  • 2 litres water
  • 1 handful vermicelli

For the thickener:

  • 25 g flour
  • A little water

Instructions

  1. In a Dutch oven, add the olive oil, onion, meat, parsley, and celery.
  2. Sauté until the onion turns translucent and the meat starts releasing its juices.
  3. Add a little water, the spices, and the salt, then sauté for a little longer.
  4. Add the lentils, soaked dried chickpeas (if using canned chickpeas, they are pre-cooked, so add them at the end), chopped peeled tomatoes, tomato paste, and butter.
  5. Pour in plenty of water (2 litres), cover, and cook until the chickpeas are tender (if using soaked chickpeas) or until the meat is tender and fully cooked.
  6. Whisk the flour into water until smooth and lump-free (strain through a fine sieve if needed).
  7. Once the chickpeas and lentils are cooked, keep the pot on the heat, add the vermicelli, add the canned chickpeas if using, and cook the vermicelli for a few minutes.
  8. Gradually add the thickener (flour mixture), stirring constantly to prevent it from sticking to the bottom. Add it in stages until the soup is velvety (the more you add, the thicker the harira becomes).
  9. Cook for another 2–3 minutes over medium heat, stirring constantly.
  10. At the end of cooking, add the chopped fresh coriander/cilantro.
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Category: soup
  • Cuisine: moroccan cuisine

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal

Find it online: https://www.amourdecuisine.fr/en/article-authentic-moroccan-harira-soup.html