Moroccan · Soup
Harira (Moroccan Tomato, Lentil & Chickpea Soup)
Harira is the soup that breaks the fast at sunset all through Ramadan, and a year-round comfort dish besides. It is a velvety tomato base thick with chickpeas, lentils and a little meat, finished with a flour-or-egg thickener called tadouira and a fistful of coriander. It is traditionally served with dates, sticky chebakia and hard-boiled eggs.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Serves
- 6
- Level
- Medium
Ingredients
- 200 g dried chickpeas, soaked overnight (or 1 can, drained)
- 150 g brown or green lentils, rinsed
- 250 g lamb or beef, cut in small cubes (optional)
- 1 onion, finely chopped
- 3 celery stalks with leaves, finely chopped
- 800 g ripe tomatoes, blended (or passata)
- 2 tbsp tomato paste
- 1 tsp ground ginger, 1 tsp turmeric, 1 tsp cinnamon, black pepper
- 1 large bunch coriander and parsley, finely chopped
- 3 tbsp flour whisked into 250 ml cold water (the tadouira)
- Handful of broken vermicelli or 2 tbsp rice (optional)
- Salt; lemon wedges and dates to serve
Method
- 1
Build the base
In a large pot, gently cook the meat, onion, celery and spices in a little oil for 5 minutes until fragrant. Add the soaked chickpeas and enough water to cover.
- 2
Simmer the pulses
Simmer covered about 45 minutes until the chickpeas are nearly tender, then add the lentils and cook 20 minutes more.
- 3
Add the tomatoes
Stir in the blended tomatoes and tomato paste, most of the herbs, and top up with water to a soup consistency. Simmer 20 minutes so the raw tomato edge cooks off.
- 4
Thicken with tadouira
Whisk the flour-and-water mixture until lump-free, then pour it into the simmering soup in a thin stream, stirring constantly. Cook 10–15 minutes until it turns silky and slightly thick.
- 5
Add starch and finish
If using, add vermicelli or rice for the last few minutes. Stir in the remaining herbs, adjust salt, and rest off the heat 5 minutes.
- 6
Serve
Ladle into bowls and serve with lemon wedges, dates and chebakia on the side.
Chef's tips
- Pour the tadouira in slowly while stirring or it will form lumps — that constant stir is what makes harira glossy rather than floury.
- The soup thickens as it stands; loosen leftovers with a splash of water when reheating.
- For a lighter, Fassi-style thickener, beat 2 eggs with lemon juice and stir them in at the very end instead of flour.
Frequently asked questions
Is harira vegetarian?
It can be. Many families make it without meat, leaning on the chickpeas, lentils and tomato for body. The spices, celery and coriander carry the flavour.
Why is my harira not smooth?
The silky texture comes from the tadouira. Whisk the flour and cold water until completely lump-free, add it in a thin stream while stirring, and let it simmer at least 10 minutes.
What is served with harira during Ramadan?
Dates, hard-boiled eggs, sticky chebakia pastries and sometimes shebbakia or sellou. The sweet-savoury contrast is the classic iftar spread.