Harira is a hearty Moroccan soup loaded with a lot of delicious ingredients like chickpeas, lentils, vermicelli, vegetables, fresh herbs, and spices. It's made both with and without meat and this is a meat-free version of Harira. This satisfying soup can be enjoyed as a meal too.
I got introduced to Moroccan cuisine after I started living in Dubai. I instantly loved the cuisine because the flavors are quite similar to the flavors of India which I grew up eating. The reason is that most of the spices that are used in Moroccan recipes are used in Indian recipes too.
Today, I am sharing my favorite Moroccan recipe which is a delicious and hearty soup called harira.
It's made both with and without meat but since I am a vegetarian, I am sharing the recipe without meat.
This dish can be enjoyed by vegans too.
What is harira?
Harira is a North African soup recipe. It's very popular in countries like Morocco and Algeria. They both have slightly different ways of making it. The recipe which I am sharing is Moroccan-style harira.
Harira is made both with and without meat. Being a vegetarian, I am sharing the vegetarian Harira recipe. In fact, it can be enjoyed by vegans too.
What's needed to make harira soup?
To make Moroccan harira soup, you need the ingredients shown below:
Ingredients list and substitute suggestions
- Chickpeas: Both canned and home-cooked chickpeas are fine to be used. However, traditionally, chickpeas are cooked from scratch to use in Harira.
- Lentils: I have used red lentils and brown lentils. You can skip red lentils and also add green lentils instead of brown lentils. Green lentils will take a slightly longer time to get cooked in comparison to brown lentils.
- Onion: I have used brown onion, you can use red and white too.
- Vermicelli: Generally vermicelli is used in this recipe but rice can be used too. That will also give you a gluten-free harira.
- Crushed tomatoes: Mostly crushed canned tomatoes are used in this recipe but you can also use passata for a smoother harira.
- Vegetable stock: Water can be used too but vegetable stock makes the dish more flavorful.
- Fresh herbs: I have used parsley and cilantro. You can use either of them too.
- Seasonings: Harira is seasoned with powdered dried ginger, cinnamon, turmeric, red chili, black pepper, and salt.
How to make (step by step instructions)?
Step 1: Heat oil in a cooking pot. Add chopped onion, carrot, and celery.
Step 2: Cook for 4-5 minutes i.e. until the onion turns translucent.
Step 3: Add minced garlic, ginger powder, cumin powder, cinnamon powder, red chili powder, turmeric powder, and ground black pepper.
Step 4: Saute for about a minute.
Step 5: Add tomato paste.
Step 6: Add rinsed red and green lentils.
Step 7: Add chopped cilantro and parsley.
Step 8: Mix everything and saute for about 1-2 minutes.
Step 9: Add passata and salt.
Step 10: Saute for a minute.
Step 11: Add vegetable stock.
Step 12: Mix and cover the pot. Cook covered for around 30-40 minutes on a medium flame i.e. until the lentils are cooked.
Step 13: Add vermicelli.
Step 14: Add boiled chickpeas. Cook for 10-12 minutes or until the vermicelli is cooked. Switch off the stove.
Step 15: Add fresh lemon juice.
Step 16: Add chopped parsley and cilantro. Mix.
Your delicious and satisfying Moroccan soup harira is ready to be enjoyed!
Serving Moroccan harira
Serve harira with a Moroccan bread like Khobz, Msemmen, Krachel, or Batbout.
If you can't find Moroccan bread, enjoy it with any other toasted bread of your choice.
You can also serve it with a salad like Moroccan carrot salad.
Harira can also be served with a side dish like these roasted Moroccan potatoes.
Or, to keep it simple just serve some olives on the side.
Also, this soup is so filling that you don't need any side dish with it.
Storing and reheating tips
Store the leftover harira in an airtight container and refrigerate for up to 4 days. It will taste even better the next day when the flavors become richer.
Vermicelli and chickpeas will soak a lot of broth and the soup will turn thicker if left for a few hours. So, while reheating add some hot water and then reheat for a few minutes i.e. until heated well.
You can reheat it in a microwave too. For that, transfer to a microwave-safe container, add some hot water, and microwave for a few minutes. Take out once or twice in between, stir, put it back, and continue reheating until evenly heated.
Recipe tips, tricks, and variation suggestions
- You can also use canned lentils in this recipe, just make sure to rinse them before using to get rid of the metallic taste.
- To add some heat to the soup, add a few teaspoons of harissa.
- Rice is also added to harira instead of vermicelli, you can use whatever you prefer. Adding rice will make harira gluten-free.
- For a creamier version of harira, some people remove the skin of soaked chickpeas before cooking. I generally don't do that because I feel it's a wastage of nutrients and very time-consuming too. You can do it whichever way you prefer.
- Harira tastes even better the next day of making, so you can think of cooking it in advance too.
Frequently asked questions
Yes, you can also freeze harira for up to 6 months in freezer-safe containers. Always freeze in batch-size containers so that you take out only the portion that you want to consume.
For reheating frozen harira on the stovetop, you don't need to thaw it first. Just transfer the frozen soup to a cooking pot. Add some boiling water, put on the lid, and cook until the soup starts bubbling.
More hearty vegan soup recipes
Looking for more delicious filling vegan soup recipe ideas? Don't miss checking the following links:
- Barley mushroom soup
- Vegetable orzo soup
- Greek chickpea soup
- Thai red curry noodle soup
- Vegetable lentil soup
- Cannellini bean soup
- Trinidad corn soup
- Red cabbage soup
- Tofu noodle soup
- Roasted cauliflower soup
- Vegan Khao suey
- Frozen vegetable soup
- Tomato quinoa soup
- Mushroom potato soup
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Recipe
Harira (Vegetarian Moroccan soup)
Equipment
- Cooking pot
Ingredients
- 1 cup cooked chickpea
- ½ cup uncooked green lentils
- ½ cup uncooked red lentils
- ¼ cup vermicelli
- 1 medium-sized yellow onion finely chopped
- 2 celery stalks finely chopped
- 1 medium-sized carrot finely chopped
- 2-3 large garlic cloves minced
- ½ cup fresh cilantro very finely chopped
- ½ cup fresh parsley very finely chopped
- lemon juice to taste
- 1.5 cups passata or canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- Ground black pepper to taste
- Salt to taste
- 7 cups vegetable stock/ water adjust to get the desired consistency
- 1 tablespoon olive oil
Instructions
- Heat oil in a cooking pot. Add chopped onion, carrot, and celery. Cook for 4-5 minutes.
- Add minced garlic and all the spices. Saute for about a minute.
- Add tomato paste, rinsed red and green lentils, chopped cilantro, and parsley. Mix everything and saute for about 1-2 minutes.
- Add passata and salt. Saute for a minute.
- Add vegetable stock. Mix and cover the pot. Cook covered for around 30-40 minutes on medium heat or until the lentils are cooked.
- Add boiled chickpeas and vermicelli. Cook for another 10-12 minutes or until the vermicelli is cooked.
- Finally, add lemon juice and fresh cilantro. Enjoy your soup!
Video
Notes
- You can also use canned lentils in this recipe, just make sure to rinse them before using to get rid of the metallic taste.
- To add some heat to the soup, add a few teaspoons of harissa.
- Rice is also added to harira instead of vermicelli, you can use whatever you prefer. Adding rice will make harira gluten-free.
- For a creamier version of harira, some people remove the skin of soaked chickpeas before cooking. I generally don't do that because I feel it's a wastage of nutrients and very time-consuming too. You can do it whichever way you prefer.
- Harira tastes even better the next day of making, so you can think of cooking it in advance too.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
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