Looking for a deeply comforting and flavor-packed dish that brings a taste of Morocco into your kitchen? This harira soup recipe is the answer. A beloved staple during Ramadan and cherished year-round, Harira combines tender meat, hearty chickpeas and lentils, and a blend of warming spices in a rich tomato base. It’s simple to prepare, satisfying to eat, and full of cultural tradition. Whether you’re new to Moroccan cuisine or looking for a soul-soothing one-pot meal, you’ll love the nourishing goodness of this Harira Soup recipe.
What makes Harira Soup Recipe special
Harira is much more than just a soup, it’s a symbol of Moroccan hospitality and tradition. Rich with warm spices, tender chunks of meat, and nourishing legumes, this dish is a staple during Ramadan, where it’s often served to break the fast. But its cozy depth of flavor makes it perfect any time of year.
What sets Harira apart is its perfect balance of protein, vegetables, and aromatic spices. The tomato base gives it a subtle sweetness, while saffron and turmeric provide golden richness. Chickpeas and lentils add body, and a touch of cornflour at the end creates that iconic silky texture Moroccans love.
Traditionally served with lemon wedges and often accompanied by dates or sweet pastries like chebakia, Harira is a heartwarming meal that brings people together, whether it’s for religious celebration or a comforting family dinner.
This recipe is authentic yet accessible, using simple ingredients and one big pot. If you’ve never made Moroccan food before, Harira is a perfect place to start.
Ingredients
- 1 tablespoon olive oil
- 300g boneless beef or lamb – trimmed and cut into 3 cm pieces
- 1 small onion, finely diced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoons salt (adjust to taste)
- A pinch of saffron
- 70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)
- 6 large ripe tomatoes, grated
- 100g celery, finely chopped
- 80g green lentils
- 3 tablespoons cornflour
- 2 tablespoons fresh coriander, chopped
- Lemon wedges, for serving
How to Make It
- In a large pot or Dutch oven, heat the olive oil over medium. Add the meat, chopped onion, and all the spices (turmeric, black pepper, ginger, saffron, and salt). Saute gently for 5-10 minutes, allowing the meat to brown lightly and the onions to soften.
- Build the Soup
Stir in the parsley, tomato paste, chickpeas, grated tomatoes, and celery. Pour in 1 litre of water, bring to a simmer, cover with a lid, and lower the heat. Let it cook gently for about 1 hour, or until the meat is nearly tender. - Add Lentils
Once the meat is almost cooked, add the lentils. Cover again and continue cooking for another 20 minutes. This will ensure the lentils soften and the meat finishes cooking. - Thicken the Soup
Mix the cornflour with 3 tablespoons of water in a small bowl, whisking until smooth. Stir this into the soup and simmer for an additional 5 minutes. This will give the harira a lush, velvety texture. - Finish and Serve
Add the chopped coriander to the pot and stir through. Serve the harira hot, accompanied by lemon wedges on the side for a bright, tangy finish.
Tips & Variations
If you don’t have cornflour, plain flour can be used – but note that this change removes the gluten-free quality of the dish.
No time to soak chickpeas? Go ahead and use canned ones. Just add them in when you add the lentils, since they require less cooking time.
Give this harira soup recipe a try and experience a true taste of Moroccan tradition in your own home. It’s ideal for cozy dinners, festive occasions, or whenever you need a bowl of comfort. Don’t forget to serve it with fresh lemon wedges and your favorite bread for dipping.
