Moroccan Harira: Traditional Moroccan Soup for Ramadan
A hearty, aromatic Moroccan soup made with lentils, chickpeas, tomatoes, fresh herbs, and warming spices. Harira is a staple for breaking the fast during Ramadan, symbolizing togetherness and tradition.
Equipment
- Large soup pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Blender (for tomatoes)
- Small bowl (for flour mixture)
Ingredients
- 1 cup dried lentils
- 1 cup chickpeas soaked overnight or canned
- 1 large onion finely chopped
- 2 celery stalks diced
- 1 cup fresh parsley chopped
- 1 cup fresh cilantro chopped
- 4 ripe tomatoes blended, or 1 can tomato puree
- ½ cup tomato paste
- ½ cup vermicelli or broken spaghetti
- ½ cup flour mixed with water for thickening
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp paprika
- ½ tsp black pepper
- Salt to taste
- 6 cups vegetable or chicken broth
- 2 tbsp olive oil
- Lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and celery until soft and translucent.
- Stir in ginger, turmeric, cinnamon, paprika, and black pepper. Toast spices for 1 minute.
- Add blended tomatoes, tomato paste, and broth. Mix well and bring to a gentle boil.
- Add lentils and soaked chickpeas. Reduce heat, cover, and simmer for about 45 minutes, stirring occasionally.
- Mix flour with water until smooth. Slowly pour into the soup while stirring to thicken.
- Add vermicelli or broken spaghetti and cook for 10 minutes.
- Stir in chopped parsley and cilantro. Adjust salt and spices to taste.
- Serve hot with lemon wedges on the side. Traditionally enjoyed with dates or Moroccan bread.
Notes
For a vegetarian version, use vegetable broth and omit meat. Adjust spices to taste. Harira is often served with dates and chebakia (Moroccan sesame cookies) during Ramadan.
