Moroccan Harira

Name: Moroccan Harira
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 1 yellow onion, finely diced; 2 celery stalks, finely diced; 1 carrot, finely diced; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1/2 lb lamb shoulder (optional), cubed; 2 cans diced tomatoes; 2 tbsp tomato paste; 1 can cooked chickpeas, drained; 1/2 cup brown lentils, rinsed; 6 cups vegetable or chicken broth; 1/2 tsp ground cinnamon; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp paprika; pinch saffron threads (optional); 1/2 cup broken vermicelli pasta; 2 tbsp all-purpose flour; 1/4 cup water (for flour mixture); 1 lemon, juiced; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh parsley, chopped; 1 tsp salt; 1/2 tsp black pepper; 6 dates (for serving, optional), pitted

Hearty traditional Moroccan soup with chickpeas, lentils, and aromatic spices, often enjoyed during Ramadan to break the fast.

75 minMediumServes 6320 cal/serving

MoroccanSoupStovetopMediterraneanHigh FiberDairy-FreeCorn-Free

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Ingredients

2 tbsp olive oil
1 yellow onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1/2 lb lamb shoulder (optional), cubed
2 cans diced tomatoes
2 tbsp tomato paste
1 can cooked chickpeas, drained
1/2 cup brown lentils, rinsed
6 cups vegetable or chicken broth
1/2 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp paprika
pinch saffron threads (optional)
1/2 cup broken vermicelli pasta
2 tbsp all-purpose flour
1/4 cup water (for flour mixture)
1 lemon, juiced
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
6 dates (for serving, optional), pitted

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat. Add the 1 finely diced yellow onion, 2 finely diced celery stalks, and 1 finely diced carrot. Sauté for 5 minutes until vegetables begin to soften.
2

Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cook for 1 minute until fragrant.
3

If using 1/2 lb cubed lamb shoulder (optional), add it to the pot and brown on all sides, about 5 minutes.
4

Add the 2 cans diced tomatoes, 2 tbsp tomato paste, and all the spices (1/2 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp paprika, and pinch saffron threads (optional) if using). Stir well and cook for 2 minutes.
5

Add the 1/2 cup rinsed brown lentils, 1 can drained cooked chickpeas, and 6 cups vegetable or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender.
6

In a small bowl, whisk together the 2 tbsp all-purpose flour and 1/4 cup water (for flour mixture) to create a smooth slurry.
7

Slowly pour the flour mixture into the soup while stirring constantly to thicken.
8

Add the 1/2 cup broken vermicelli pasta and cook for another 5-7 minutes until pasta is tender.
9

Stir in the juice from 1 juiced lemon, half of the 1/4 cup chopped fresh cilantro, and half of the 1/4 cup chopped fresh parsley. Season with 1 tsp salt and 1/2 tsp black pepper to taste.
10

Ladle the hot soup into serving bowls and garnish with the remaining fresh herbs.
11

Traditionally, harira is served with 6 pitted dates (for serving, optional) on the side, especially during Ramadan.

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Questions

What is Moroccan Harira?

Hearty traditional Moroccan soup with chickpeas, lentils, and aromatic spices, often enjoyed during Ramadan to break the fast. This reference files it under Moroccan soup: made on the stovetop, rated medium and about 75 minutes start to finish.

Why mix the cornstarch with water first in Moroccan Harira?

Step 6 reads: "In a small bowl, whisk together the 2 tbsp all-purpose flour and 1/4 cup water (for flour mixture) to create a smooth slurry." Dry starch clumps the moment it meets hot liquid. The slurry in step 6 disperses it first, and it only thickens once the sauce comes back to a simmer.

What can I use instead of saffron in Moroccan Harira?

The entry for Moroccan Harira calls for pinch saffron threads (optional). In its place: Nothing reproduces the flavor of saffron. A pinch of turmeric supplies the color only.

Can I use dried beans instead of canned in Moroccan Harira?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Moroccan Harira uses 1 can cooked chickpeas, drained.

Can I make Moroccan Harira gluten-free?

Yes. The gluten in Moroccan Harira is 1/2 cup broken vermicelli pasta, 2 tbsp all-purpose flour, 1/4 cup water (for flour mixture). Swap the pasta for a gluten-free one, cooked a minute short of its package time; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Moroccan Harira?

One serving (the recipe makes 6) is about 320 calories, with 16 g protein, 44 g carbohydrate and 6 g fat, plus 7 g fiber and 720 mg sodium. The figures are estimates computed from the ingredient list.

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