Harira Recipe

Introduction

Harira is a hearty Moroccan soup packed with tender beef, chickpeas, lentils, and warming spices. Perfect for chilly evenings, this comforting dish offers rich flavors and a satisfying texture.

Ingredients

• 1 tbsp olive oil
• 300g braising beef or boneless beef, trimmed of excess fat, cut into 3cm pieces
• 1 small onion, finely chopped
• 1 tsp ground turmeric
• ½ tsp ground black pepper
• ¼ tsp ground ginger
• 1 tbsp chopped fresh parsley
• 1 tbsp tomato purée
• Pinch of saffron
• 70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)
• 6 large tomatoes, grated or blitzed in a food processor
• 100g celery (2 stalks), finely chopped
• 80g dried green lentils
• 3 tbsp cornflour or plain flour
• 2 tbsp chopped fresh coriander and lemon wedges, to serve

Instructions

1. Step 1: Heat the olive oil in a large flameproof casserole over medium heat. Add the beef, onion, turmeric, black pepper, ginger, and 1½ tsp salt. Cook for 5–10 minutes, stirring occasionally, until the meat is lightly browned.
2. Step 2: Add the parsley, tomato purée, saffron, chickpeas, grated tomatoes, and chopped celery to the casserole. Pour in 1 litre of boiling water. Bring to a boil, then cover and reduce the heat to low. Let it simmer gently for 1 hour.
3. Step 3: Stir in the lentils, cover again, and cook for an additional 20 minutes until the chickpeas, meat, and lentils are tender.
4. Step 4: In a small bowl, mix the cornflour with 3 tbsp water until smooth. Gradually stir this mixture into the soup, then simmer for 5 minutes until the harira thickens to a velvety consistency.
5. Step 5: Sprinkle the chopped coriander over the soup and serve hot with lemon wedges for squeezing.

Tips & Variations

• For a quicker version, use canned chickpeas instead of dried to reduce soaking and cooking time.
• Add a pinch of ground cinnamon for a warm, aromatic twist.
• Vegetarian option: Replace beef with extra lentils and chickpeas, and use vegetable stock.
• Serve with crusty bread or warm flatbreads for a complete meal.

Storage

Store leftover harira in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove, adding a splash of water if the soup has thickened too much. Harira can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh ones?

Yes, canned tomatoes work well and can be used as a convenient alternative. Use about 400g of canned chopped tomatoes in place of fresh.

How do I soak the dried chickpeas properly?

Cover the dried chickpeas with plenty of cold water and leave them to soak overnight or for at least 8 hours. Drain and rinse before adding to the recipe.

Harira Recipe

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★★★★★

4.7 from 115 reviews

• Author: Sophie
• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x

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Description

Harira is a traditional Moroccan soup known for its rich and hearty flavors, combining tender braised beef, chickpeas, lentils, and fresh tomatoes in a fragrant blend of spices. Perfectly thickened and garnished with fresh herbs and lemon wedges, this warming stew is a delightful comfort food that captures the essence of North African cuisine.

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Ingredients

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Main Ingredients

• 1 tbsp olive oil
• 300g braising beef or boneless beef, trimmed of excess fat, cut into 3cm pieces
• 1 small onion, finely chopped
• 1 tsp ground turmeric
• ½ tsp ground black pepper
• ¼ tsp ground ginger
• 1 tbsp chopped fresh parsley
• 1 tbsp tomato purée
• pinch of saffron
• 70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)
• 6 large tomatoes, grated or blitzed in a food processor
• 100g celery (2 stalks), finely chopped
• 80g dried green lentils
• 3 tbsp cornflour or plain flour
• 2 tbsp chopped fresh coriander
• lemon wedges, to serve

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Instructions

1. Brown the Meat and Sauté Aromatics: Heat the olive oil in a large flameproof casserole over medium heat. Add the beef pieces, finely chopped onion, turmeric, black pepper, ground ginger, and 1½ teaspoons salt. Cook for 5-10 minutes, stirring occasionally, until the meat is lightly browned and the onions are tender.
2. Add Main Ingredients and Simmer: Stir in the fresh parsley, tomato purée, saffron, soaked or canned chickpeas, grated tomatoes, and chopped celery. Pour in 1 litre of boiling water. Cover with a lid, bring to a boil, then reduce the heat to low and let it simmer gently for 1 hour.
3. Add Lentils and Continue Cooking: After the initial hour, add the green lentils to the casserole. Cover again and simmer for an additional 20 minutes until the lentils, chickpeas, and meat are tender and cooked through.
4. Thicken the Soup: In a small bowl, mix the cornflour with 3 tablespoons of water until smooth. Slowly stir this mixture into the casserole. Continue simmering for 5 minutes until the harira thickens and develops a velvety texture.
5. Garnish and Serve: Scatter the chopped fresh coriander over the soup. Serve the harira hot with lemon wedges on the side for squeezing over individual bowls to add a bright, fresh finish.

Notes

• Soak dried chickpeas overnight for best texture, or substitute with canned chickpeas for convenience.
• Using braising beef ensures tender meat after slow cooking.
• The saffron adds subtle aroma and color but can be omitted if unavailable.
• Adjust thickness by adding more or less cornflour slurry depending on preference.
• Serve with crusty bread or traditional Moroccan flatbreads for a complete meal.

• Prep Time: 20 minutes (includes chickpea soaking time not counted)
• Cook Time: 1 hour 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Harira, Moroccan soup, beef stew, chickpeas, lentils, traditional Moroccan recipe, slow simmered soup, North African cuisine