Harira or harira soup is a hearty and warming Moroccan soup made with dried chickpeas and lentils and cooked with beef or lamb, making it filling and satisfying meal. This tomato-based soup often eaten with dates to break the fast during Ramadan.
There are several variations of harira soup. Some recipe use only dried chickpeas and lentils, while the other recipe adds broken vermicelli or rice. This time I add basmati rice and use canned chickpeas for my soup. If you use dried chickpeas make sure to soak it overnight and add them first, before adding lentils.
Harira Soup with Vegetables
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely diced
- 2 garlic cloves, minced
- 200g beef, diced
- 1 tablespoon dried ginger
- 1,5 teaspoon freshly ground black pepper
- 1 teaspoon turmeric powder
- 1 stick cinnamon
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon saffron
- 1 cup lentils, rinsed
- 1 cup canned chickpeas
- 1 large carrot, peeled and cut into small cubes
- 2 tablespoons finely chopped cilantro
- 1 tablespoon finely chopped parsley
- 2 tablespoons basmati rice or vermicelli
- 2 large tomatoes, peeled
- 1 stalk celery
- 2 tablespoons unbleached all-purpose flour
- 2 cups of water
- In a food processor combine tomatoes and celery, process until you get a smooth mixture.
- In a large bowl diluted the flour with 1 cup of water.
- Heat olive oil in a large heavy-bottomed pot over medium-high heat. Saute the onion until translucent and begin to brown, 3 to 5 minutes.
- Stir in diced meat, garlic, ginger, black pepper, turmeric, cayenne pepper, cinnamon stick and saffron. Brown the meat for about 3 minutes and stir often to prevent the onion to burn.
- Add lentils, stir to combine. Add 2 litres of water to the pot, bring to boil then reduce to a gentle simmer, cover the lid. Let the soup simmer for 15 minutes.
- Stir in tomato and celery mixture to the soup. Add canned chickpeas, diced carrot, basmati rice, chopped cilantro, parsley and salt. Continue to simmer until the chickpeas and carrot are cooked.
- Taste the soup and adjust seasoning. Slowly pour the flour mixture to thickening the soup.
- Simmer the soup for 5 minutes more. Ladle the soup into small bowls, serve with lemon wedges and dates.