Harira Soup Recipe | Moroccan Tomato Soup with Chickpeas and Lentils

Harira Soup Recipe | Moroccan Tomato Soup with Chickpeas and Lentils

Harira is often eaten during Ramadan The name HARIRA derived from the Arabic word for silk, makes reference to the texture of the soup after it’s been thickened with a mixture of flour and water. Harira is wonderfully fragrant with zesty seasoning. Harira is typically made with lamb, but if you are vegetarian or vegan you can skip the meat.

Ingredients:

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
½ tsp ground turmeric
2 tsp salt
1 tsp ground ginger
1 tsp black pepper
1 can chickpeas (425 gr). You can also use dried 1 cup (200 grams), soaked overnight and cooked o425-gram)
2 stalks celery finely chopped
1 bunch parsley, chopped (75 gr)
1 bunch cilantro, chopped (75)
1 1/2 liter water
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce pureed and strained
1 cup (350 grams) green lentils

Step 1
Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chili flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.

I did not thicken my soup because the soup was already thick. If not, you can follow step 2.

Step 2
Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don’t forget to have some extra harissa in a plate on the side.

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