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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
