Go Back
–+ servings
Warm bowl of authentic Moroccan harira soup with chickpeas, lentils, and herbs on white kitchen counter

Moroccan Harira Soup Recipe

A warm, comforting Moroccan soup made with chickpeas, lentils, and aromatic spices. This authentic harira soup brings the flavors of Marrakesh to your kitchen with a rich tomato base, tender legumes, and fresh herbs. Perfect for Ramadan, cozy dinners, or meal prep.
No ratings yet
Print Pin
Course: Dinner, Main Course, Soup
Cuisine: Mediterranean, Moroccan, North African
Prep Time: 15 minutes
Cook Time: 1 hour
Chickpea Soaking (if using dried): 8 hours
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 310kcal
Cost: $10

Equipment

  • 1 Large heavy-bottomed pot or Dutch oven For even heat distribution and simmering
  • 1 Wooden Spoon For stirring and deglazing
  • 1 Fine-mesh strainer To rinse lentils and chickpeas
  • 1 Chef’s knife For chopping vegetables and herbs
  • 1 Ladle For serving
  • 1 Immersion blender Optional, for a creamier texture

Ingredients

  • 1 cup dried chickpeas or 2 cans, drained and rinsed
  • 0.75 cup brown or green lentils rinsed
  • 1 large onion finely diced
  • 3 stalks celery chopped
  • 4 cloves garlic minced
  • 0.25 cup olive oil for sautéing
  • 1 lb lamb shoulder or beef chuck optional; omit for vegetarian
  • 1 can (28 oz) crushed tomatoes —
  • 2 tablespoon tomato paste —
  • 8 cups vegetable or chicken stock —
  • 1.5 teaspoon ground cumin —
  • 1.5 teaspoon ground coriander —
  • 1 teaspoon turmeric —
  • 1 teaspoon ground ginger —
  • 0.5 teaspoon cinnamon —
  • 0.25 teaspoon black pepper —
  • — salt to taste
  • 0.5 cup vermicelli pasta or broken angel hair
  • 1 cup fresh cilantro chopped
  • 1 cup fresh parsley chopped
  • 2 tablespoon all-purpose flour mixed with ¼ cup water for thickening
  • 1 — lemon juiced
  • — harissa paste for serving, optional

Instructions

  • Soak chickpeas overnight in cold water if using dried.
  • Heat olive oil and brown meat (if using) for deep flavor.
  • Sauté onion, celery, and garlic until fragrant.
  • Add spices and tomato paste; toast for 1 minute.
  • Stir in tomatoes, chickpeas, lentils, and stock.
  • Simmer gently until legumes are tender (45–60 min).
  • Add vermicelli and cook until al dente.
  • Stir in flour slurry, herbs, and lemon juice.
  • Season to taste and serve with harissa if desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 400g | Calories: 310kcal | Carbohydrates: 42g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 680mg | Potassium: 810mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2400IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 5mg