Moroccan Harira Soup is a hearty and delicious combination of lamb or veal, lentils, and chickpeas.
It is typically served during the Holy month of Ramadan to break the fast (Iftar) after a long day of fasting.
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Packed with healthy, filling, and super flavorful ingredients, this Moroccan soup is considered as a meal itself.
I prepare this soup not only during Ramadan but also throughout the winter when I crave something delicious but also nourishing and rich.
Serve this delightful chickpea, lamb, and lentil soup with Turkish Pide Bread - Ramazan Pidesi and a few lemon slices as a weeknight dinner that the whole family will love.
Also, this soup is easily adaptable. You can omit the lamb and transform this flavorful dish into a vegetarian or vegan-friendly alternative.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Lamb - Quality cuts for slow cooking are usually well-exercised muscles rich in collagen, such as the shank, shin, or shoulder.
- Chickpeas - I personally opt for dry chickpeas in this recipe, though canned chickpeas work just as well. Just drain them and add to the stew once the lamb reaches that tender, falling-apart stage.
- Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. Turn it into a paste with a Mortar and Pestle or grate it using a Microplane Zester Grater.
- Stock - I personally like using Homemade Beef Stock but Homemade Vegetable Stock or Chicken Stock works just as well. If you don't have any stock on hand, stock cubes are a good alternative. Just be careful not to add too much salt since ready-made stocks and stock cubes already have salt in them.
- Tomato passata - It is pureed strained tomatoes and are usually sold in bottles. You can use finely blitzed fresh tomatoes instead.
- Tomato paste - It brings a savory kick and a lovely red color to your dishes. You can grab it from Turkish or Middle Eastern stores, or just order it online from Amazon .
- Green lentils - They are a kitchen essential in Turkish and Mediterranean cuisines, perfect for making soups, and salads or adding to bulgur pilaf or borek filling. If you don't have green lentils on hand, feel free to swap them with brown lentils.
- Spices - I use warm Middle Eastern spices such as ground black pepper, cumin, ginger, cinnamon, and coriander.
How to Make Moroccan Harira
Making Moroccan Harira Lamb and Chickpeas Soup is surprisingly easy.
However, there are a few simple steps to follow for you to achieve the best results:
Soak the dry chickpeas in plenty of water overnight or for a minimum of 8 hours. Drain and set aside.
In a large heavy-based pot or a Dutch oven, heat 1 tablespoon olive oil.
When the pot is hot, sear the diced lamb in batches to ensure equally golden-brown meat.
Reduce the heat, add the onions along with celery, and sauté until they get a nice, slight browning.
Then, toss in the chopped garlic.
Add 1 teaspoon salt, ½ teaspoon freshly ground black pepper, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon ground ginger, and ¼ teaspoon cinnamon powder.
Stir in 1 tablespoon tomato paste and cook for a couple of minutes.
Pour in 400g tomato passata or pureed strained tomatoes, and let it simmer for a few minutes.
Next, add the stock, soaked chickpeas and washed and drained green lentils.
Give them a good stir, cover the pot and gently simmer for 1 hour 15 minutes, until the lamb and chickpeas are softened.
Add the pasta, stir well, and cook for further 15 minutes, or until the pasta soften.
Adjust the seasoning if needed, garnish with chopped parsley or coriander.
Ladle the Moroccan Harira Soup into bowls and serve hot with lemon wedges on the side.
Top Tips From the Chef
- Dried chickpeas are the best option as they absorb all the flavors while cooking with lamb and all the seasonings. Soak them overnight before cooking.
- Before you begin cooking, chop and measure your ingredients. It'll make the whole cooking process smoother and help you manage everything as you go.
- Caramelise the meat for an added layer of richness to your soup. Avoid overcrowding the pan, do it in batches if necessary.
- The key to most of the delightful soups, sauces, and stews is definitely a good-quality homemade stock.
- I do not recommend substituting green lentils with red lentils, as the latter tends to become mushy and change the traditional texture of the soup.
- Let the Harira soup gently simmer. This slow-cooking technique lets the flavors blend, resulting in a tastier and heartier soup.
- Like many soups, Moroccan Harira often tastes even better the next day as the flavors have more time to meld.
Why This Recipe Works
- The combination of lamb, lentils, and chickpeas creates a symphony of flavors – from the savory lamb to the hearty chickpeas and earthy lentils.
- The secret behind the aromatic twist lies in the blend of cumin, coriander, ginger, and cinnamon.
- Tomato paste and passata not only add a red hue but also bring a sweet and tangy kick, balancing out the savory notes.
- Feel free to play around – different pasta, your choice of stock, or skip the meat. Your kitchen, your call.
- A sprinkle of herbs and a squeeze of lemon just before serving is the final touch, making every bite vibrant.
What to Serve with Moroccan Harira Soup?
This deliciously rich soup is traditionally served during Ramadan with dried dates or figs and a sweet pastry called Chebakia.
You can also serve Harira with some Bazlama (Turkish Flatbread), Greek Pita Bread, or Bullet Naan - Spicy Indian Flatbread with Cheese.
A bowl of fresh salad such as Persian Shirazi Salad or Gavurdagi Salatasi (Turkish Tomato Walnut Salad) balance the richness of the soup.
Storage and Reheating
Allow the soup to cool to room temperature, and transfer the soup to an airtight container.
You can store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Gently reheat the soup in a pot on the stovetop over low heat.
The soup thickens as it sits in the fridge. Add a splash of water or stock to adjust the thickness to your liking.
Ensure thorough heating before serving.
Recipe FAQs
Yes, you can substitute canned chickpeas for dried ones. Remember to drain and rinse them before adding to the soup.
Yes, the soup's flavors tend to deepen over time, making it a great candidate for preparing a day ahead. Just reheat before serving.
Certainly! Adjust the cooking times and follow the manufacturer's instructions for your specific appliance. Slow cooking can intensify the flavors, while an Instant Pot can speed up the process.
Related Recipes
For more delicious and hearty soup recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious, warming, and healthy Moroccan Harira Lamb and Chickpeas Soup as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Moroccan Harira Lamb and Chickpeas Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 450 g lamb (small diced)
- 1 large onion (finely chopped)
- 1 stick celery (finely diced)
- 2 cloves garlic (finely chopped)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon powder
- 1 tablespoon tomato paste
- 400 g tomato passata (pureed strained tomatoes)
- 1300 ml vegetable stock or chicken stock
- 150 g dried chickpeas (soaked overnight)
- 100 g green lentils (washed and drained)
- 70 g vermicelli, ditalini or orzo pasta
- chopped parsley or coriander (to garnish)
- lemon wedges (to serve)
Instructions
- Soak the dry chickpeas in plenty of water overnight or for a minimum of 8 hours. Drain and set aside.
- In a large heavy-based pot or a Dutch oven, heat 1 tablespoon olive oil.
- Sear the diced lamb in batches to ensure equally golden-brown meat.
- Reduce the heat, add the onions along with celery, and sauté until they get a nice, slight browning. Then, toss in the chopped garlic.
- Add 1 teaspoon salt, ½ teaspoon freshly ground black pepper, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon ground ginger, and ¼ teaspoon cinnamon powder.
- Stir in 1 tablespoon tomato paste and cook for a couple of minutes.
- Pour in 400g tomato passata or pureed strained tomatoes, and let it simmer for a few minutes.
- Next, add the stock, soaked chickpeas and washed and drained green lentils.
- Give them a good stir, cover the pot and gently simmer for 1 hour 15 minutes, until the lamb and chickpeas are softened.
- Add the pasta, stir well, and cook for further 15 minutes, or until the pasta soften.
- Adjust the seasoning if needed, garnish with chopped parsley or coriander.
- Ladle the Moroccan Harira Soup into bowls and serve hot with lemon wedges on the side.
Notes
- Dried chickpeas are the best option as they absorb all the flavors while cooking with lamb and all the seasonings. Soak them overnight before cooking.
- Before you begin cooking, chop and measure your ingredients. It'll make the whole cooking process smoother and help you manage everything as you go.
- Caramelise the meat for an added layer of richness to your soup. Avoid overcrowding the pan, do it in batches if necessary.
- The key to most of the delightful soups, sauces, and stews is definitely a good-quality homemade stock.
- I do not recommend substituting green lentils with red lentils, as the latter tends to become mushy and change the traditional texture of the soup.
- Let the Harira soup gently simmer. This slow-cooking technique lets the flavors blend, resulting in a tastier and heartier soup.
- Like many soups, Moroccan Harira often tastes even better the next day as the flavors have more time to meld.<
Mary Monica Warren
Very tasty. Tastes very Greek. This makes ten 1-cup servings.
Phoebe Hedges
It is such a flavorsome recipe. The whole family loved it!