@kaoutar edition
Moroccan Harira is pure comfort in a bowl and the absolute best way to warm up on a chilly day. It’s a thick, incredibly fragrant, and hearty soup that brings together tender lentils, chickpeas, and juicy tomatoes in a vibrant blend of warming spices. The lentils and chickpeas make it super filling, while the signature Moroccan combo of ginger, turmeric, and fresh herbs gives it that uniquely rich, slightly zesty flavor.
This recipe calls for 120g of canned chickpeas. If you’re using dry chickpeas instead, grab about 55–60g. Soak them overnight in a deep bowl using a 1:3 ratio (one part chickpeas to three parts cold water). They’ll expand significantly in size! When you’re ready to cook, just drain and rinse them—they’ll cook right in the soup.
Peel the red onion and finely dice it.
Wash the tomatoes well and grate them using the coarse side of a box grater.
Wash, dry, and finely chop all your herbs: the celery greens, parsley, and cilantro.
Bring 1.7 liters of water to a boil in a kettle and set aside.
Drizzle 3 tablespoons of olive oil into a pot, heat the oil over medium heat, and add the diced onion. Sauté for about 2–3 minutes until slightly softened.
Stir the ginger, paprika, turmeric, and black pepper into the onions. Let them toast in the hot oil for about 30 seconds to release their aromas.
Give your lentils a good rinse under cold water, then add them to the pot.
Add the chickpeas. If using canned, just drain and rinse them first. If using dry (soaked overnight), give them a quick rinse before adding them to the pot.
Add your finely chopped celery greens, parsley, and cilantro to the mix.
Pour in the grated tomatoes.
Pour the boiling water over everything, stir well, and let the soup simmer for 30 minutes.
In a deep bowl, whisk the flour with a splash of cold water until completely smooth, then stream this mixture into the pot.
Add the vermicelli, stirring constantly so it doesn’t stick to the bottom of the pot.
Stir in the tomato paste, season with salt to taste, and let everything cook together for another 5 minutes.
Turn off the heat, pop the lid on, and let the soup rest for 10 minutes before serving.
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