Ingredients

3 tablespoons extra-virgin olive oil

¾ pound chicken leg quarters (or lamb shoulder with bone, cut into smaller pieces)

1 large onion (finely diced, about 2 cups)

2 stalks celery with tender leaves (chopped)

4 garlic cloves (minced)

2½ teaspoons ground ginger (dried ginger powder)

1½ teaspoons ground black pepper

1½ teaspoons turmeric

2 teaspoons ground cumin

⅓ teaspoon cayenne pepper (or chili powder)

1 cinnamon stick (or ¼ teaspoon ground cinnamon)

1 teaspoon salt (more as needed)

4 cups crushed tomatoes (canned or diced fresh tomatoes)

8 cups water (or stock, more as needed)

1 cup green lentils (or brown lentils, rinsed)

⅓ cup chopped cilantro (parsley or combination)

1 15-ounce canned chickpeas (drained)

¼ pound vermicelli (broken into 1-inch pieces, or ½ cup rice)

2 tablespoons flour (durum whole wheat or all purpose)

¼ cup lemon juice

¼ teaspoon saffron (ground and dissolved in 2 tablespoons hot water)

1 tablespoon ghee

Lemon wedges for serving

Instructions

Step 1: Heat the olive oil in a large cooking pot over medium-high heat. Pat the chicken pieces dry, place them in the pot in a single layer, and brown on both sides until golden.

Step 2: Add the diced onion and cook, stirring occasionally, until softened and translucent, about 10 minutes. Stir in celery, garlic, ground ginger, black pepper, turmeric, cumin, cayenne, and cinnamon; cook for 2 minutes to release the spices’ aromas.

Step 3: Add salt, crushed tomatoes, water, lentils, and half of the chopped herbs. Bring to a boil, then lower the heat and simmer until lentils are tender, about 30 minutes.

Step 4: Remove the chicken from the pot, de-bone, shred the meat, and discard the bones. Return the shredded chicken to the soup. Add more water if needed to maintain a thick but pourable consistency. Taste and adjust seasoning as desired.

Step 5: Add the drained chickpeas and broken vermicelli (or rice) to the soup. Cook until the pasta is al dente, about 5 to 10 minutes.

Step 6: In a small bowl, mix the flour with water little by little until smooth to create a thin paste. Gradually stir this flour paste into the simmering soup, stirring continuously to avoid lumps, until the soup thickens to a velvety consistency.

Step 7: Stir in lemon juice to taste. Finish by topping the soup with the saffron water, remaining chopped herbs, and a tablespoon of ghee. Serve hot with lemon wedges on the side.

Tips & Variations

For a richer flavor, use lamb shoulder instead of chicken.

Adjust the cayenne pepper to control the heat level—start with less if you prefer mild spice.

Swap vermicelli for rice for a gluten-free option.

Add fresh parsley along with cilantro for a brighter herbal note.

Use homemade stock instead of water for added depth.

FAQs

Can I make Harira vegetarian?

Yes, you can omit the chicken and use vegetable stock instead of water or meat stock. Add extra lentils and chickpeas for protein and heartiness. Adjust seasoning accordingly.

What can I use if I don’t have saffron?

If saffron isn’t available, you can omit it or substitute with a pinch of turmeric for color and mild flavor, though the distinctive saffron aroma will be missing.

Dinner

Moroccan Harira Soup with Chicken, Lentils, Chickpeas, and Saffron Recipe

Introduction