By Food E Fare

Harira is a traditional North African soup, particularly popular in Morocco, Algeria, and Tunisia. It is often associated with Moroccan cuisine and is considered a staple dish, especially during the holy month of Ramadan. Harira is known for its rich and hearty flavors, making it a satisfying and nourishing soup. While there are many variations of harira, a common recipe includes the following ingredients:


  • 1 cup dried chickpeas, soaked overnight (or canned chickpeas for a quicker version)
  • 1/2 cup lentils
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 can (14 ounces) diced tomatoes
  • 1/2 cup tomato paste
  • 6 cups vegetable or chicken broth
  • 1/2 cup fine vermicelli or broken angel hair pasta
  • Fresh cilantro or parsley, chopped (for garnish)
  • Lemon wedges (for serving)


Prepare Chickpeas and Lentils:

  • If using dried chickpeas, soak them in water overnight. Drain and rinse. In a large pot, combine the soaked chickpeas, lentils, and enough water to cover. Bring to a boil, then reduce heat and simmer until chickpeas are tender (about 1-2 hours). If using canned chickpeas, skip this step and add them later in the recipe.

Sauté Vegetables:

  • In a large soup pot, heat olive oil over medium heat. Add chopped onions, celery, and carrots. Sauté until the vegetables are softened.

Add Aromatics and Spices:

  • Add minced garlic, ground ginger, turmeric, cinnamon, cumin, coriander, and cayenne pepper (if using). Sauté for a minute until the spices are fragrant.

Add Tomatoes and Tomato Paste:

  • Stir in diced tomatoes and tomato paste. Cook for a few minutes until the tomatoes break down.

Add Broth and Cook:

  • Pour in the vegetable or chicken broth. Add the cooked chickpeas and lentils. Bring the soup to a boil, then reduce heat and let it simmer for about 30 minutes.

Add Vermicelli:

  • Add the fine vermicelli or broken angel hair pasta to the soup. Continue simmering until the pasta is cooked, usually about 10 minutes.

Adjust Seasoning:

  • Taste the soup and adjust the seasoning with salt and pepper as needed.


  • Ladle the harira into bowls. Garnish with chopped cilantro or parsley and serve with lemon wedges on the side.


Harira is often enjoyed with dates and a variety of breads during the evening meal that breaks the fast during Ramadan. It is a nutritious and filling soup that provides a burst of flavors from the combination of spices and aromatic herbs.

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