Description
Traditional Moroccan Harira is a hearty, flavorful soup typically enjoyed during Ramadan. This recipe features tender chicken, aromatic spices, lentils, chickpeas, and vermicelli pasta in a thick and velvety tomato broth, finished with fresh herbs, saffron, and lemon for bright, comforting flavors.
Ingredients
Main Ingredients
- 3 tablespoons extra-virgin olive oil
- ¾ pound chicken leg quarters (or lamb shoulder with bone, cut into smaller pieces)
- 1 large onion (finely diced, about 2 cups)
- 2 stalks celery with tender leaves (chopped)
- 4 garlic cloves (minced)
- 4 cups crushed tomatoes (canned or diced fresh tomatoes)
- 8 cups water (or stock, more as needed)
- 1 cup green lentils (or brown lentils, rinsed)
- 1 15-ounce canned chickpeas (drained)
- ¼ pound vermicelli (broken into 1-inch pieces, or ½ cup rice)
- ¼ cup lemon juice
- Lemon wedges (for serving)
Spices & Flavorings
- 2½ teaspoons ground ginger (dried ginger powder)
- 1½ teaspoons ground black pepper
- 1½ teaspoons turmeric
- 2 teaspoons ground cumin
- ⅓ teaspoon cayenne pepper (or chili powder)
- 1 cinnamon stick (or ¼ teaspoon ground cinnamon)
- 1 teaspoon salt (more as needed)
- ⅓ cup chopped cilantro (parsley or combination)
- ¼ teaspoon saffron (ground and dissolved in 2 tablespoons hot water)
Other Ingredients
- 2 tablespoons flour (durum whole wheat or all purpose)
- 1 tablespoon ghee
Instructions
- Brown Chicken: Heat olive oil in a large cooking pot over medium-high heat. Pat dry chicken pieces and place in the pot in a single layer. Brown the chicken on both sides over high heat until nicely colored.
- Cook Aromatics and Spices: Add the diced onion to the pot and cook until softened and translucent, about 10 minutes, stirring occasionally. Stir in chopped celery, minced garlic, ground ginger, black pepper, turmeric, cumin, cayenne, and the cinnamon stick or ground cinnamon, cooking for an additional 2 minutes to release the spices’ aromas.
- Simmer Soup: Add salt, crushed tomatoes, water or stock, rinsed lentils, and half of the chopped herbs to the pot. Bring the mixture to a boil, then reduce heat and simmer gently for about 30 minutes until the lentils are tender and cooked through.
- Adjust Chicken: Remove the chicken pieces from the pot. De-bone and shred the meat, then discard the bones. Return the shredded chicken to the soup. Add more liquid if needed to keep the soup thick but pourable. Taste and adjust seasonings accordingly.
- Add Chickpeas and Pasta: Stir in the canned chickpeas and broken vermicelli (or rice). Continue to simmer until the pasta is cooked al dente, approximately 5 to 10 minutes.
- Thicken Soup: In a small bowl, mix the flour with water little by little to create a thin paste. Gradually add this paste to the simmering soup while stirring continuously. This will thicken the soup to a velvety texture.
- Final Touches and Serving: Stir in fresh lemon juice to taste. Top the soup with the saffron water, the remaining chopped herbs, and a spoonful of ghee. Serve hot with lemon wedges on the side for extra brightness.
Notes
- You can substitute lamb shoulder for chicken for a more traditional version; adjust cooking time if needed until meat is tender.
- Use vegetable stock instead of water for deeper flavor if desired.
- If substituting rice for vermicelli, add rice at the same step and ensure it cooks fully.
- To dissolve saffron, soak it in warm water to maximize its color and flavor before adding to the soup.
- Adjust the cayenne amount based on your preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
