Description
Moroccan Harira is a traditional, hearty soup made with tender chicken, lentils, chickpeas, and vermicelli, richly flavored with a blend of spices like ginger, turmeric, cumin, and cinnamon. This comforting and nutritious soup is perfect for warming up on a chilly day and is often enjoyed during Ramadan to break the fast.
Ingredients
Scale
Protein and Base
- 3 tablespoons extra-virgin olive oil
- ¾ pound chicken leg quarters (or lamb shoulder with bone, cut into smaller pieces)
- 1 15-ounce canned chickpeas (drained)
Vegetables and Aromatics
- 1 large onion (finely diced, about 2 cups)
- 2 stalks celery with tender leaves (chopped)
- 4 garlic cloves (minced)
- ¼ cup lemon juice
Grains and Legumes
- 1 cup green lentils (or brown lentils, rinsed)
- ¼ pound vermicelli (broken into 1-inch pieces, or ½ cup rice)
- 2 tablespoons flour (durum whole wheat or all purpose)
Liquids
- 4 cups crushed tomatoes (canned or diced fresh tomatoes)
- 8 cups water (or stock, more as needed)
- 2 tablespoons hot water (for dissolving saffron)
Herbs and Spices
- 1½ teaspoons ground black pepper
- 1½ teaspoons turmeric
- 2 teaspoons ground cumin
- 2½ teaspoons ground ginger (dried ginger powder)
- ⅓ teaspoon cayenne pepper (or chili powder)
- 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
- 1 teaspoon salt (more as needed)
- ¼ teaspoon saffron (ground and dissolved in hot water)
- ⅓ cup chopped cilantro (parsley or combination)
Finishing Touches
- 1 tablespoon ghee
- Lemon wedges (for serving)
Instructions
- Brown Chicken: Heat the olive oil in a large cooking pot over medium-high heat. Pat dry the chicken pieces and place them in the pot in a single layer. Brown the chicken on both sides at high heat until golden, developing flavor and sealing in the juices.
- Sauté Aromatics: Add the finely diced onion to the pot and cook, stirring occasionally, until softened and translucent, approximately 10 minutes. Then stir in the chopped celery, minced garlic, ground ginger, black pepper, turmeric, cumin, cayenne pepper, and cinnamon. Cook for an additional 2 minutes to release the spices’ aromas.
- Simmer Soup Base: Add salt, crushed tomatoes, water, rinsed lentils, and half of the chopped herbs to the pot. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cook until the lentils are soft, about 30 minutes, allowing the flavors to meld.
- Debone Chicken and Return: Remove the chicken pieces from the pot, discard the bones, and shred the meat. Return the shredded chicken to the soup. Add more water or stock as needed to achieve a thick but pourable consistency. Taste and adjust the seasoning accordingly.
- Add Chickpeas and Pasta: Stir in the drained canned chickpeas and vermicelli pasta. Continue cooking until the pasta is al dente, approximately 5 to 10 minutes. Stir occasionally to prevent sticking.
- Thicken the Harira: In a small bowl, mix the flour with water gradually to form a thin paste without lumps. Slowly add this flour paste to the simmering soup while stirring continuously. This will thicken the soup to a thick, velvety texture.
- Finish and Serve: Stir in lemon juice according to taste. Garnish the soup with the dissolved saffron water, the remaining chopped herbs, and a tablespoon of ghee. Serve hot with lemon wedges on the side for extra brightness.
Notes
- You can substitute lamb shoulder for chicken to make a more traditional version.
- If lentils are not soft after 30 minutes, continue simmering until fully tender.
- Use vermicelli or broken rice for pasta; adjust cooking time accordingly to avoid overcooking.
- To make the soup gluten-free, omit the flour or substitute with a gluten-free thickener.
- Adding ghee at the end enriches the soup and enhances flavor, but you can replace it with olive oil for a lighter version.
- Adjust cayenne pepper according to your preferred spice level.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Moroccan soup, Harira recipe, chicken soup, lentil soup, traditional Moroccan, Ramadan soup, spicy soup, healthy soup
