Harira: Traditional Moroccan Lentil and Chickpea Soup with Tender Beef Recipe

Introduction

Harira is a comforting Moroccan soup known for its rich flavors and hearty ingredients. This traditional dish combines tender beef, lentils, chickpeas, and a blend of fragrant spices to create a warming meal perfect for any occasion.

Ingredients

• 1 tbsp olive oil
• 300g braising beef or boneless beef, trimmed of excess fat, cut into 3cm pieces
• 1 small onion, finely chopped
• 1 tsp ground turmeric
• ½ tsp ground black pepper
• ¼ tsp ground ginger
• 1 tbsp chopped fresh parsley
• 1 tbsp tomato purée
• pinch of saffron
• 70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)
• 6 large tomatoes, grated or blitzed in a food processor
• 100g celery (2 stalks), finely chopped
• 80g dried green lentils
• 3 tbsp cornflour or plain flour
• 2 tbsp chopped fresh coriander and lemon wedges, to serve

Instructions

1. Step 1: Heat the olive oil in a large flameproof casserole over medium heat. Add the beef, onion, turmeric, black pepper, ground ginger, and 1½ tsp salt. Cook for 5–10 minutes, stirring occasionally, until the meat is lightly browned.
2. Step 2: Stir in the chopped parsley, tomato purée, saffron, chickpeas, grated tomatoes, and celery. Pour in 1 litre of boiling water, bring to the boil, then cover and reduce the heat to low. Let it simmer gently for 1 hour.
3. Step 3: Add the lentils to the casserole, cover again, and cook for an additional 20 minutes until the chickpeas, meat, and lentils are tender.
4. Step 4: In a small bowl, mix the cornflour with 3 tbsp water until smooth. Stir this mixture into the casserole, then simmer for 5 minutes until the soup thickens and becomes velvety.
5. Step 5: Sprinkle the chopped coriander over the soup and serve hot with lemon wedges on the side for squeezing over.

Tips & Variations

• Use canned chickpeas if you’re short on time, but soaking dried chickpeas overnight enhances texture and flavor.
• For a vegetarian version, omit the beef and use vegetable stock; add extra lentils or beans for protein.
• Adjust the thickness by adding more water or flour mixture depending on your preference.
• Serve with crusty bread or traditional Moroccan flatbreads for a complete meal.

Storage

Store leftover harira in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes can be used if fresh are unavailable. Use about 400g of good-quality canned tomatoes as a substitute.

How do I know when the chickpeas and lentils are fully cooked?

The chickpeas and lentils are done when they are tender but not mushy. If needed, simmer longer and check for softness to your liking.

Harira: Traditional Moroccan Lentil and Chickpea Soup with Tender Beef Recipe

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★★★★★

4.8 from 75 reviews

• Author: Hailey
• Total Time: 1 hour 40 minutes
• Yield: 4 servings 1x

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Description

Harira is a traditional Moroccan hearty soup featuring tender braised beef, chickpeas, lentils, and vibrant spices simmered together to create a rich and comforting dish. This flavorful stew is thickened with a cornflour mixture to achieve a velvety texture and is typically served hot with fresh coriander and lemon wedges for an added zest.

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Ingredients

Scale 1x2x3x

Meat and Spices

• 1 tbsp olive oil
• 300g braising beef or boneless beef, trimmed of excess fat, cut into 3cm pieces
• 1 small onion, finely chopped
• 1 tsp ground turmeric
• ½ tsp ground black pepper
• ¼ tsp ground ginger
• 1 tbsp chopped fresh parsley
• 1 tbsp tomato purée
• pinch of saffron

Legumes and Vegetables

• 70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)
• 6 large tomatoes, grated or blitzed in a food processor
• 100g celery (2 stalks), finely chopped
• 80g dried green lentils

Thickening and Garnish

• 3 tbsp cornflour or plain flour
• 2 tbsp chopped fresh coriander
• lemon wedges, to serve

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Instructions

1. Prepare the base: Heat the olive oil in a large flameproof casserole over medium heat. Add the beef, chopped onion, turmeric, black pepper, ground ginger, parsley, tomato purée, saffron, and 1½ teaspoons of salt. Cook for 5-10 minutes, stirring occasionally, until the meat is lightly browned and onions soften.
2. Add legumes and vegetables: Stir in the soaked chickpeas (or canned chickpeas), grated tomatoes, and finely chopped celery. Pour in 1 litre of boiling water. Bring the mixture to a boil, then cover with a lid, reduce the heat to low, and let it simmer gently for 1 hour.
3. Add lentils and continue cooking: After 1 hour, add the dried green lentils to the casserole, cover again, and cook for an additional 20 minutes until both lentils and chickpeas are tender and the meat is fully cooked.
4. Thicken the soup: In a small bowl, mix the cornflour with 3 tablespoons of water until smooth. Stir this mixture into the casserole and simmer for 5 more minutes to allow the soup to thicken and develop a velvety texture.
5. Finish and serve: Sprinkle the chopped fresh coriander over the soup. Serve the harira hot with lemon wedges on the side, to be squeezed over before eating for a bright, fresh flavor.

Notes

• Soaking the dried chickpeas overnight reduces the cooking time and aids digestion.
• If using canned chickpeas, be sure to drain and rinse them well before adding to the soup.
• Adjust the amount of water as needed to reach your preferred soup consistency.
• For a vegetarian version, omit the beef and increase the quantity of lentils and chickpeas slightly.
• Harira is traditionally enjoyed during Ramadan but is delicious any time of year.

• Prep Time: 15 minutes (plus overnight soaking for chickpeas)
• Cook Time: 1 hour 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Harira, Moroccan soup, Beef and chickpea stew, Lentil soup, Traditional Moroccan recipe