This hearty and easy to make Moroccan chickpea and lentil soup is perfect for the cold winter days we are having here in the north. It’s not your classic winter vegetable soup or tomato soup. It’s more dynamic than the winter soups and stews we’re used to up here, which is why I’m welcoming it with open arms this winter! Either way, your house will smell wonderful when this Moroccan Harira is cooking.
Harira is a common soup to eat during Ramadan to break the fast at sunset. If you want to eat this as Moroccans do traditionally during Ramadan, eat harira with the small sesame based cookies known as chebakia. Although harira is closely affiliated with the holiday, people still make it year round because of its versatility. It’s easy to build upon. Stick to the lentils and chickpeas to keep it vegan, or add on lamb for more protein.
Use a saucepan, stock pot, or Dutch oven to put your harira together. Although I have never made it in a slow cooker, I am sure it is quite adaptable, so throw it in your slow cooker for an easy cooking process.
Get the full recipe:
Do you love Middle Eastern food? Check out some of my other recipes from the region!
Moroccan Lamb Tagine with Apricots: https://ethnicspoon.com/traditional-lamb-tagine-with-apricots/
Moroccan-inspired Kebabs: https://ethnicspoon.com/moroccan-inspired-kebabs/
Moroccan Saffron Chicken Tagine: https://ethnicspoon.com/moroccan-saffron-chicken/
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