Harira (Moroccan Tomato Soup)
A fragrant, hearty soup of tomatoes, lentils and chickpeas, spiced with cinnamon and ginger – the staple of Ramadan evenings in Morocco.
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
Heat the olive oil in a large pot over medium heat, add the onion, celery and carrot and sauté for 5‑7 minutes until softened and lightly golden.
-
Step 2 of 6
Stir in the cinnamon, ginger, turmeric, paprika and cayenne, cooking for another minute to release the aromatics.
-
Step 3 of 6
Add the tomatoes, chickpeas, lentils and water; bring to a gentle boil, then reduce to a simmer and skim off any foam that rises to the surface.
-
Step 4 of 6
Cover and simmer for 35‑40 minutes, or until the chickpeas are tender, stirring occasionally to prevent sticking.
-
Step 5 of 6
Season with salt and pepper, then stir in the fresh coriander and parsley; let the herbs wilt for a minute before serving.
-
Step 6 of 6
Ladle the soup into bowls, offer lemon wedges on the side for a bright finish.
Notes from the kitchen
If dried chickpeas are unavailable, use one 400 g (14 oz) can, drained and rinsed; reduce water by 150 ml. Soup thickens as it cools – re‑heat with a splash of water if needed.
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