Few things warm the soul like a steamy bowl of Moroccan soup Harira. Whether you’re dodging a chill, feeding a crowd, or craving comfort with a punch of bold flavor, this North African classic delivers. Rich with spices, loaded with lentils and chickpeas, and deeply satisfying, this soup is more than a meal—it’s a cultural ritual.
From its tomato-rich base to the fragrant blend of ginger, cinnamon, and turmeric, Moroccan soup Harira stands apart from ordinary broths. And we’re not just sharing a recipe—we’re unlocking secrets, tips, and practical tweaks that make this version a keeper.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Deep, comforting flavors thanks to layers of spices and slow simmering
- Easily customizable – make it vegetarian, or hearty with lamb or beef
- Nutrient-packed – rich in protein, fiber, and anti-inflammatory spices
- Authentic yet simple – just pantry basics and a little prep
- Perfect for Ramadan, family gatherings, or weeknight comfort food
Unlike watered-down versions, this one holds onto the traditional essence—especially with the use of smen and hand-chopped herbs that infuse real depth.
Ingredients Needed
Let’s break it down by key components so it’s easier to prep and shop.
Protein & Base
- 8 oz. lamb, beef, or chicken, diced – choose based on your taste or dietary preference
- Soup bones (optional) – adds depth and collagen to the broth
- 3 tbsp olive or vegetable oil – olive oil adds a richer Moroccan taste
Legumes & Grains
- 1 handful dry chickpeas, soaked overnight, peeled
- 2 handfuls dry green or brown lentils – rich in protein and texture
- 3 tbsp uncooked rice or broken vermicelli – for heartiness
Vegetables & Aromatics
- 2 lbs ripe tomatoes (about 6), soft and juicy
- 1 large onion, grated or processed
- 1 stalk celery (with leaves), chopped
- 1 small bunch flat-leaf parsley, finely chopped
- 1 small bunch cilantro, finely chopped
Spices & Seasoning
- 1 tbsp salt – adjust to taste
- 1 tbsp ground ginger – key Moroccan flavor
- 1.5 tsp black pepper
- 1 tsp ground cinnamon – optional, adds warm sweetness
- 1/2 tsp turmeric – signature yellow hue
- 1 tbsp smen (optional) – fermented butter adds deep umami
Liquid & Thickener
- 3 tbsp tomato paste, thinned with 1–2 cups water
- 1 cup flour, whisked into 2 cups water (for thickening)
Optional Garnish
- Fresh lemon wedges
- Chopped cilantro
How to Make Moroccan Soup Harira
This step-by-step breakdown ensures every layer of flavor builds beautifully. Soak, chop, simmer, and serve—this is soup that feels like a hug.
Prep Ahead of Time
- Soak Chickpeas: Cover chickpeas in water overnight. Drain, peel by pinching gently.
Tip: Rubbing them in a kitchen towel speeds it up. - Sort Lentils: Rinse and remove any stones. Set aside.
- Prepare Tomatoes:
- Option 1: Stew tomatoes briefly, then run through a food mill.
- Option 2: Quarter and blend in a food processor.
Either method works—freeze extra for future batches.
- Grate Onion: Use a food processor or box grater for a pulp-like texture.
- Chop Herbs & Celery: Wash, dry, and finely chop parsley, cilantro, and celery.
Pro Tip: Pre-chop and freeze in batches—it saves tons of time later!
Make the Soup
- Sear Meat: In a 6-quart pot or pressure cooker, heat oil. Brown meat thoroughly on all sides to build flavor.
- Build the Base: Add bones (if using), chickpeas, tomato puree, onion, smen, and spices. Stir in 3 cups water.
- Bring to a boil, cover, and cook:
- Pressure Cooker: 25 minutes
- Stovetop Simmer: 50–60 minutes
- Bring to a boil, cover, and cook:
- Layer the Next Ingredients: Stir in lentils, tomato paste mixture, celery, and herbs. Add 8.5 cups water. Bring back to a boil.
- Choose Your Grain Path:
- For Rice:
- Pressure cook 30 minutes, then add rice and cook 15 more.
- Or simmer 60 minutes, add rice, and simmer another 30.
- For Vermicelli:
- Pressure cook 45 minutes, then stir in vermicelli. Simmer until tender (about 5–7 minutes).
- For Rice:
- Thicken the Soup: Gradually pour in the flour-water mix (tedouira), stirring constantly.
- Add only as much as needed to reach a creamy, velvety thickness.
- Finish Strong: Simmer 5–10 minutes, skim foam, adjust seasoning.
- Serve Hot: Garnish with lemon wedges and extra cilantro if desired.
Looking for inspiration? Try our Low Calorie Soup for even more Moroccan flavor!
Serving and Storage Tips
- Serving Suggestions:
- Pair with dates and hard-boiled eggs for an authentic Ramadan meal.
- Serve with crusty bread or flatbread for a full experience.
- Add a squeeze of lemon at the table to brighten every bite.
- Storage Tips:
- Cool completely before refrigerating.
- Store in airtight containers for up to 4 days.
- Freezes beautifully for up to 3 months—reheat gently on the stove.
Helpful Notes
- No smen? Substitute with ghee or butter for a slightly different depth.
- Vegetarian Option: Skip the meat and bones. Use veggie broth and add more legumes.
- Make it gluten-free: Use rice instead of flour/vermicelli and thicken with cornstarch or chickpea flour.
- Too thick? Add a bit of water or broth to loosen.
- Don’t skip the prep: Frozen prepped tomatoes, herbs, and legumes make this easy to whip up any day.
Authentic Moroccan Soup
Ingredients
Method
- Soak chickpeas overnight. Drain and peel by gently pinching each one. Rinse lentils and set aside.
- Blend or stew and mill tomatoes until smooth. Grate onion and chop herbs and celery finely.
- In a 6-quart pot or pressure cooker, heat oil and sear meat until browned.
- Add bones (if using), chickpeas, pureed tomatoes, onion, ghee or butter, and spices. Add 3 cups water and bring to a boil. Cover and cook: 25 min (pressure cooker) or 50–60 min (stovetop).
- Add lentils, tomato paste mixture, celery, and chopped herbs. Stir in 8.5 cups water. Bring to a boil.
- For rice: Pressure cook 30 min, add rice, cook 15 more. For vermicelli: Pressure cook 45 min, add vermicelli, simmer 5–7 min.
- Gradually stir in flour-water mixture to thicken. Simmer 5–10 min more, skim foam, adjust seasoning.
- Serve hot, garnished with lemon wedges and fresh cilantro if desired.
Notes
Conclusion
This Moroccan soup Harira recipe isn’t just dinner—it’s tradition in a bowl. With its warming spices, bold flavors, and comforting textures, it’s a one-pot wonder that fits every season and reason. Whether you’re feeding family, preparing for Ramadan, or just want something soul-satisfying, this recipe has you covered.
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What tweaks did you make to the recipe? Share your variations below!
Frequently Asked Questions (FAQ)
Can I use canned chickpeas instead of dry ones?
Yes, canned chickpeas work in a pinch. Just rinse and drain them well. Keep in mind, they won’t absorb flavor the same way as soaked dried chickpeas, but they’ll save time.
How do I make this Moroccan soup gluten-free?
Skip the flour thickener and vermicelli. Use rice or cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken instead. Always check your tomato paste and spices for hidden gluten if needed.
Can I freeze Moroccan soup?
Absolutely! This soup freezes beautifully. Let it cool fully, transfer to airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Why is my soup too thick or too thin?
Soup too thick? Add water or broth in small amounts. Too thin? Simmer longer to reduce or add more of the flour-water mixture while stirring constantly.
What can I use instead of smen?
Ghee or unsalted butter will give you a rich, savory depth. Or skip it entirely for a lighter version—it’ll still be delicious thanks to the spices and herbs.