Hearty Moroccan Harira Recipe – 1 Bowl of Pure Comfort

Nothing warms my soul quite like a steaming bowl of Moroccan Harira. This isn’t just soup—it’s a hug in a bowl, especially during Ramadan when families gather to break their fast. I first fell in love with Harira during my travels in Marrakech, where the scent of cinnamon and ginger wafting through the alleys led me straight to a tiny café. The rich blend of lentils, chickpeas, and tomatoes, spiced to perfection, became my instant comfort food. What makes Harira special? It’s hearty enough to be a meal on its own, yet packed with layers of flavor that keep you coming back for more. Every spoonful tells a story of tradition and warmth.

Why You’ll Love This Moroccan Harira

Trust me, this soup is a game-changer. Here’s why it’ll become your new favorite:

• So easy to whip up – Just chop, sauté, and simmer. Even on busy nights, it comes together in about an hour.
• Nutrient-packed goodness – Lentils and chickpeas give you protein and fiber, while spices like turmeric and cinnamon add an anti-inflammatory boost.
• Bursting with flavor – The blend of ginger, cilantro, and tomatoes creates a depth that’s both comforting and exciting.
• Perfect for crowds – Double the batch effortlessly—it’s a guaranteed hit at family dinners or Ramadan gatherings.

Seriously, one taste and you’ll be hooked. My friends always ask for the recipe!

Ingredients for Moroccan Harira

Gathering the right ingredients is key to that authentic, soul-warming flavor. Here’s exactly what you’ll need:

• 1 cup dried lentils (rinsed well)
• ½ cup chickpeas (soaked overnight or for at least 8 hours)
• 1 large onion, finely chopped (yellow works best)
• 2 ripe tomatoes, diced (or 1 can crushed tomatoes if fresh aren’t available)
• 2 tbsp tomato paste (the secret umami booster)
• ½ cup celery, chopped small
• ½ cup each fresh cilantro and parsley, chopped (don’t skip the herbs!)
• 1 tsp each ground ginger and turmeric (fresh ginger works too)
• 1 tsp cinnamon (yes, in soup – it’s magical)
• ½ tsp freshly ground black pepper
• 6 cups vegetable broth or water (broth adds more depth)
• 2 tbsp olive oil (extra virgin preferred)
• Salt to taste (I start with 1 tsp and adjust later)

Ingredient Notes & Substitutions

No soaked chickpeas? Canned work fine – use 1 cup, drained and rinsed. Fresh tomatoes lend brightness, but canned (28 oz) work in a pinch. Out of fresh herbs? 1 tbsp dried equals ~3 tbsp fresh, but add them early to soften. For spice variations, try a pinch of saffron or cumin for extra warmth. The beauty? This soup adapts to what’s in your pantry!

How to Make Moroccan Harira

Okay, let’s get cooking! This soup comes together like a beautiful symphony – just follow these simple steps:

1. Sauté the aromatics: Heat olive oil in your largest pot over medium heat. Add the onions and cook until they’re soft and translucent (about 5 minutes). That sweet oniony smell means you’re on the right track!
2. Build the flavor base: Stir in the tomatoes, tomato paste, celery, cilantro, and parsley. Let everything mingle for 2-3 minutes until the tomatoes start breaking down. This is where the magic starts.
3. Spice it up: Add all your spices – ginger, turmeric, cinnamon, and black pepper. Stir constantly for 30 seconds to wake up their flavors. Your kitchen should smell amazing right now!
4. Add the heartiness: Toss in the lentils and chickpeas, giving everything a good stir to coat them in all that spiced tomato goodness.
5. Simmer to perfection: Pour in your broth or water, bring to a boil, then immediately reduce to a gentle simmer. Cover and let it cook for 45 minutes – the lentils should be tender but not mushy.
6. Final touches: Taste and adjust salt as needed. If it’s too thick, add a splash more water. Too thin? Let it simmer uncovered for 5 extra minutes.

Tips for Perfect Moroccan Harira

Want pro-level results? Try blending half the soup for creaminess, then stirring it back in. For extra richness, swirl in a tablespoon of butter at the end. And always – always – let it sit for 10 minutes off heat before serving. This lets the flavors marry beautifully.

Serving Suggestions for Moroccan Harira

Oh, how you serve Harira matters just as much as how you make it! In Morocco, we always pair it with wedges of lemon for squeezing over the top—that bright zing cuts through the richness perfectly. Don’t forget warm, crusty bread (khobz is traditional) for dipping into every last bit of that spiced broth. I love topping mine with extra fresh cilantro and a drizzle of good olive oil right before serving. For an authentic touch, serve with a few dates on the side—their sweetness makes the soup’s spices sing. Trust me, this combo is pure comfort!

Storing and Reheating Moroccan Harira

Good news – Harira tastes even better the next day! Store cooled leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for up to 1 month (thaw overnight in the fridge). When reheating, go low and slow on the stovetop with a splash of water to loosen it up. Microwaving works in a pinch, but stir every 30 seconds to prevent hot spots. Pro tip: The spices intensify over time, so you might not need extra seasoning when reheating!

Moroccan Harira Nutritional Information

A single hearty bowl packs about 250 calories, with 12g protein and 35g carbs – mostly from those fiber-rich lentils and chickpeas! (Nutrition varies slightly based on your exact ingredients, of course.) This soup keeps you full without weighing you down – the perfect balance!

FAQs About Moroccan Harira

Got questions? I’ve got answers! Here are the most common things people ask me about this amazing soup:

• Can I add meat to Harira? Absolutely! Traditional versions often include lamb or beef. Brown ½ pound of diced meat with the onions for extra richness.
• Is this soup gluten-free? Yes, as long as your broth is GF! Just double-check labels if using store-bought.
• Can I make it in a slow cooker? You bet! Sauté the aromatics first,
  

  Share Your Moroccan Harira Experience

  Did you make this Harira? I’d love to hear! Snap a photo, tag me, or leave a note below—let’s swap soup stories and tips!

  Print

  Hearty Moroccan Harira Recipe – 1 Bowl of Pure Comfort

  

  Print Recipe

  Moroccan Harira is a traditional soup rich in flavors, often served during Ramadan. It combines lentils, chickpeas, tomatoes, and spices for a hearty meal.

  • Author: Nada
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Moroccan
  • Diet: Vegetarian

  Ingredients

  Scale 1x2x3x

  • 1 cup dried lentils
  • 1/2 cup chickpeas, soaked overnight
  • 1 large onion, finely chopped
  • 2 tomatoes, diced
  • 2 tbsp tomato paste
  • 1/2 cup celery, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped
  • 1 tsp ginger
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1/2 tsp black pepper
  • 6 cups water or broth
  • 2 tbsp olive oil
  • Salt to taste

  Cook Mode Prevent your screen from going dark

  Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions and sauté until translucent.
  3. Stir in tomatoes, tomato paste, celery, cilantro, and parsley.
  4. Add lentils, chickpeas, and spices.
  5. Pour in water or broth and bring to a boil.
  6. Reduce heat and simmer for 45 minutes until lentils are tender.
  7. Adjust seasoning and serve hot.

  Notes

  • Soak chickpeas overnight for faster cooking.
  • Add lemon juice for extra flavor.
  • Serve with bread for a complete meal.

  Nutrition

  • Serving Size: 1 bowl
  • Calories: 250
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg