Moroccan Harira with Chickpeas and Lentils
Ah, harira! It's more than a soup—it's the ultimate comfort of a Moroccan home. Every sip transports you to the alleys of Marrakech, especially during Ramadan when it breaks the fast. Picture a velvety broth, perfumed with saffron, where chickpeas and lentils melt in your mouth. For an authentic harira, the secret is a balanced spice blend: turmeric, ginger, and cinnamon. And if you're wondering what spices are essential in Moroccan cuisine, think of these—they're the key to our dishes. You can easily find dried chickpeas online, but canned ones work too—just rinse them well. This recipe is simple, even for beginners, and fills the house with aroma. Serve it with homemade bread and a squeeze of lemon, and you'll have a complete meal that warms body and soul. Give it a try, and you'll see!
Ingredients
- chickpeas200 g (dried)
- lentils100 g (green or brown)
- tomatoes4 (ripe)
- onion1 large
- celery2 stalks
- fresh cilantro1 bunch
- fresh parsley1 bunch
- garlic3 cloves
- ground ginger1 tsp
- turmeric1 tsp
- cinnamon1/2 stick
- saffron1 pinch
- olive oil3 tbsp
- saltto taste
- pepperto taste
- flour2 tbsp (to thicken)
- eggs2 (optional, for binding)
- lemon1 (for serving)
Instructions
- 1
Soak chickpeas in cold water overnight. Drain them the next day.
- 2
In a large pot, sauté chopped onion in olive oil until translucent. Add crushed garlic and diced celery.
- 3
Add grated tomatoes (skinned), rinsed lentils, chickpeas, spices (ginger, turmeric, cinnamon, saffron), salt and pepper. Cover with water (about 1.5 liters) and bring to a boil.
- 4
Simmer on low heat for 45 minutes, until chickpeas are tender. Add chopped cilantro and parsley at the end.
- 5
Mix flour with a little cold water, then pour into the soup while stirring to thicken. If using eggs, beat them and stir in off the heat.
- 6
Serve hot, with lemon wedges and Moroccan bread. Adjust thickness with more water if desired.
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