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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
