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A fragrant, comforting bowl of Moroccan tradition—rich with spices, legumes, and love.

If there’s one dish that captures the heart of Moroccan cuisine, it’s Harira—a silky, tomato-based soup brimming with lentils, chickpeas, tender meat, and warm spices. Traditionally served to break the fast during Ramadan, this hearty soup is also enjoyed throughout the year as a nourishing, flavorful meal.

Let’s take a step into the Moroccan kitchen and make this comforting classic together!

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Ingredients

Main Ingredients

• 4 large ripe tomatoes
• 1 large onion
• 100g lentils, soaked
• 200g meat (beef or lamb), cut into cubes
• 150g chickpeas, soaked overnight (about 1 cup)
• 3 tbsp tomato paste (optional: watch a video on how to make your own)
• 100g vermicelli or thin pasta
• 1 tbsp butter or ½ tbsp ghee
• A small bunch of fresh parsley
• A small bunch of fresh coriander
• 4 tbsp white flour (for thickening)

Spices

• 1 tsp turmeric
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• 1 heaping tsp black pepper
• Salt, to taste
• 2 tbsp vegetable oil

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Instructions

Step 1: Build the Flavor Base

Finely chop the parsley, coriander, and onion. Add them to a pressure cooker or large pot. Toss in the meat, lentils, soaked chickpeas, and all the spices along with the butter (or ghee) and vegetable oil.

Sauté everything for a few minutes, stirring well, until the chickpeas start to soften and the spices become aromatic.

Step 2: Cook Until Tender

Seal the pressure cooker and cook on moderate heat for about 30 minutes, or until the chickpeas are fully cooked and tender.

Step 3: Prepare the Tomato Base

While the soup is cooking, chop the tomatoes, remove the seeds, and cook them down in a saucepan until soft. Blend until smooth (or mash well), then mix with a bit of water and the tomato paste.

Once blended, pour the tomato mixture into the main pot with the meat and legumes. Bring it all to a gentle simmer.

Step 4: Thicken the Soup

In a separate bowl, whisk 4 tablespoons of white flour with water until smooth and lump-free. Slowly pour this mixture into the pot while stirring continuously to avoid clumps.

Let it simmer for 5–10 minutes, stirring gently until the soup thickens beautifully.

Step 5: Finish with Vermicelli

Add the vermicelli and stir until tender (about 5–7 minutes). Adjust seasoning if needed.

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To Serve

Ladle hot Harira into bowls and garnish with a sprinkle of fresh coriander or a squeeze of lemon juice.
Serve with fresh bread, lemon wedges, or dates for a traditional touch.

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Tips for the Best Harira

• Tomatoes too watery? Simmer a little longer to concentrate the flavors.
• You can swap meat for lentils only to make a vegetarian version.
• Leftovers? Harira tastes even better the next day as the flavors deepen.

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A Taste of Morocco in Every Spoonful

This Harira is everything you want in a meal—nutritious, rich in protein and fiber, and filled with warm, comforting spices. Whether you’re observing Ramadan or just craving something deeply satisfying, this traditional Moroccan soup is sure to warm your heart and soul.

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