Harira is a fragrant Moroccan soup that perfectly blends rich spices, tender legumes, and fresh herbs. Traditionally served during Ramadan, its hearty and warming flavors make it a wonderful choice year-round. Typically enjoyed with a slice of lemon and bread, it brings comfort and warmth to every meal.
Harira
Ingredients:
*** Main:
– Chickpeas (soaked overnight) — 1 cup
– Red lentils — ½ cup
– Tomatoes — 3-4 pcs (or 400 g of tomato puree)
– Onion — 1 medium-sized
– Carrot — 1 pc (optional)
– Celery (stalks) — 1-2 pcs
– Fresh cilantro — ½ bunch
– Fresh parsley — ½ bunch
*** Spices:
– Turmeric — 1 tsp
– Ground ginger — 1 tsp
– Cinnamon — ½ tsp
– Black pepper — to taste
– Salt — to taste
– Paprika — 1 tsp
*** Additional:
– Olive oil — 2-3 tbsp
– Noodles (thin, short) — 50 g (optional)
– Flour — 1 tbsp
– Lemon — for serving
– Water or vegetable broth — 1.5-2 liters
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*** Instructions:
*** 1. Preparing the legumes:
1. Soak the chickpeas overnight. In the morning, drain and boil until tender (about 40 minutes).
2. Rinse the red lentils.
*** 2. Preparing the soup base:
1. Heat olive oil in a pot and sauté finely chopped onion until translucent.
2. Add chopped celery, carrot (if using), and spices (turmeric, ginger, paprika, cinnamon). Sauté for 1-2 minutes to release the spices’ aroma.
3. Add chopped tomatoes or tomato puree. Simmer for 5-7 minutes until the mixture becomes smooth.
*** 3. Cooking the soup:
1. Pour in water or vegetable broth, then add the chickpeas and lentils. Simmer for 20-25 minutes over medium heat.
2. Finely chop the cilantro and parsley, and stir them into the soup.
*** 4. Thickening the soup:
1. Mix flour with a small amount of water until smooth.
2. Gradually pour the flour mixture into the soup while stirring to avoid lumps.
3. If using noodles, add them 10 minutes before the soup is finished cooking.
*** 5. Serving:
– Serve harira hot, garnished with a slice of lemon and fresh herbs.
– It pairs wonderfully with crusty bread or flatbreads.
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Enjoy your meal!