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    Home >> Morocco

    Moroccan Chickpea and Lentil Soup (Harira)

    Published: September 7, 2019 • Modified: May 26, 2022 • by Author: Analida • Word count:1476 words. • About 8 minutes to read this article.

    2324 shares
    • 854
    Jump to Recipe Print Recipe

    Are you looking for a hearty vegetarian soup that will put "meat" on your bones? Then this Moroccan chickpea and lentil soup (Harira) is just for you.

    a pot of moroccan lentil soup, two bowls of soup, a plate of cilantro and a plate of naan

     

    This hearty and easy to make soup is perfect for the cold winter days we are having  here in the north.  It’s not your classic winter vegetable soup or tomato soup. It’s more dynamic than the winter soups and stews we’re used to up here, which is why I’m welcoming it with open arms this winter! Either way, your house will smell wonderful when this soup is cooking. Use a saucepan, stock pot, or Dutch oven to put your harira together. Although I have never made it in a slow cooker, I am sure it is quite adaptable, so throw it in your slow cooker for an easy cooking process.

    a close up bowl of moroccan lentil soup
    One adaptation is the use of lamb.

    You see, according to a student from Morocco who attends the university where I work, this is a typical dish to eat during Ramadan. It is what you eat at sunset to break the fast. If you want to eat this as Moroccans do traditionally during Ramadan, eat harira with the small sesame based cookies known as chebakia. Although harira is closely affiliated with the holiday, people still make it year round.

    When you dig into a bowl of this Moroccan chickpea and lentil soup (Harira) you won't need anything else. It's that satisfying. Harira recipes vary from family to family, so while my recipe doesn’t use any meat, feel free to add your favorite meat. Between lamb, chicken, or beef, you have many options to add-on this yummy base.  This soup reheats beautifully, and also freezes well.

    a close up bowl of moroccan lentil soup with two spoons on the right

    Now, if you want to be 100% authentic, then you need to use dry chickpeas that have been soaked overnight. The cooking time will be longer though. For this recipe, I was in a bit of a hurry, so I used canned chickpeas. Make sure you drain and rinse them. For the lentils, I did use dry lentils because they don't take too long to cook. 

    Minimal spices, max flavor

    Now, given the rich taste and aroma, you'd think that this recipe uses tons of spices. Not so! Turmeric, cumin, paprika, and a dash of cinnamon. That's it. The cinnamon is not as strange as it sounds; it gives an incredible depth to the already rich flavors in this soup. So not only is this soup so delicious, but it’s not fussy or overly complicated. It’s simple, yet super delicious.

    An extra little tip if you’re interested: you can make your harira thicker by adding egg to it. All you must do is beat 2 to 3 eggs and add ¼ cup of lemon juice. Slowly stream this into your harira as it cooks. You may see some white strands from the egg while it cooks and thickens. That’s ok!

    Apart from its incredible flavors, this Moroccan chickpea and lentil soup (Harira) is VERY healthy. It is packed with protein that comes from the chickpeas, and iron that comes from the lentils. That’s why this soup, without the use of chicken stock, is perfect for vegetarians and vegans alike! It’s hearty, filling, and full of plant-based protein.

    Both chickpeas and lentils have been around for millennia. Chickpeas have been cultivated since around 3,000 B.C. Like many of the foods we know today, they originated in the Fertile Crescent. From there they spread to India, Africa, and Egypt. Eventually they made their way to Europe where they were a favorite of the ancient Roman diet. In modern times, chickpeas are most consumed in India, Pakistan, and Myanmar. India is a largely vegetarian country, so eating beans and legumes is very common. 

    two bowls and a pot of moroccan lentil soup

    An ancient legume

    Lentils, like chickpeas, are an ancient crop. Actually they are even older, with the oldest record of cultivation dating back to around 5,500-5,000 BC. Lentils were a valuable crop because they made up for the protein needs which could not be obtained from cereals.

    The lowly parsley which is often relegated to the job of garnish is also rich in nutrients. This is worth mentioning since there is ½ cup of this herb in this recipe. Parsley is rich in vitamin C and iron. Lentils are most popular in the Mediterranean, India, where lighter diets with less meat reign supreme, and surprisingly, Canada. To properly make this vegetarian, omit the chicken stock I use in the recipe. I’m not vegetarian which is why I opted to use it, but you can replace the chicken stock with some extra vegetable stock or just water.

    Here are the steps to make Moroccan Harira Soup:

    A collage of photos showing the ingredients and a dutch oven with steps to make Moroccan harira chickpea and lentil soup.

    1. Gather all your ingredients and have them chopped, measured and ready to go. I like to use glass prep bowls that come in a variety of sizes for this step. You can mix the spices and salt together.
    2. In a soup pot heat the olive oil on medium and sauté the onions, carrots and celery until the onions are translucent. Add the corn starch and stir a few times to combine.
    3. Add the spice mixture and stir to combine.
    4. Add the chicken and vegetable broth to the pot.
    5. Using and immersion blender break up the solids little bit but not too much.
    6. Bring the liquid to a boil, then add the parsley, cilantro and rinsed chickpeas.
    7. Add the dry lentils.
    8. Add the crushed tomatoes. Turn down the heat to medium and cook for 25 minutes then serve.

    FAQs

    Q: Can I freeze this soup?
    A: Yes, this soup freezes very well. Allow it to cool completely and portion into containers. Store in air tight containers for up to 3 months. After thawing and reheating you can add a little water to the desired consistency.

    Q: Can I make this dish ahead?
    A: Sure, just allow it to cool and store in the refrigerator for up to 3 days in an air tight container. Reheat on the stove or in the microwave.

    Here's a culinary tip: I mix all the spices together, and then, also the herbs (separate dishes). Especially with the spices, I find that they mix more evenly.

    a bowl of moroccan lentil soup with two spoons on the right and a plate of cilantro up top

    Make a batch of Moroccan chickpea and lentil soup (harira) and share the recipe with your friends.

    If you want to explore more Moroccan recipes here are a few you can try that are very easy to make. I have two dishes for a tagine style chicken that you can easily make in a slow cooker. The Moroccan chicken tagine has a nice balance of sweet and savory flavors with apricots, an exotic spice blend and topped with sliced potato. Another tagine dish to try is Moroccan saffron chicken with savory delicate flavors.  Moroccan country bread  or khobz maghribi is a simple bread that is traditionally used as a utensil to soak up all the wonderful juices of those tasty tagine dishes.

     Looking for more recipes?  
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    Know your food and its history with a great recipe for Harira. Moroccan Harira is a simple yet exotic and delicious soup made with lentils, chickpeas, carrots, celery, onion and a simple blend of spices. The flavor is amazing and it is a very healthy soup you can later freeze if you want to make a big batch. | ethnicspoon.com
    5 from 19 votes
    Print

    Moroccan Chickpea and Lentil Soup (Harira)

    This Moroccan chickpea and lentil soup (harira) is hearty and delicious. You can adapt it to make it vegan by substituting the chicken broth for vegetable broth. Turmeric, cumin, and paprika are the main spices. A dash of cinnamon adds incredible depth.

    Course Soup
    Cuisine Moroccan
    Keyword beans and legumes, garbanzo, healthy, lentil, North African, stew
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings: Change to adjust-> 10 servings
    Calories 97 kcal
    Author Analida Braeger

    Ingredients

    • 2 Tbsp olive oil
    • 1 onion large, chopped
    • 1 cup carrots sliced
    • ½ cup celery diced
    • 2 tsp cornstarch
    • 4 cups vegetable broth
    • 2 cups chicken broth
    • ½ cup parsley chopped
    • ½ cup cilantro chopped
    • 1 15 oz chickpeas canned, drained and rinsed
    • ¾ cup lentils dry
    • 1 28 oz crushed tomatoes canned

    Spice Mixture

    • 1 tsp Kosher salt
    • ½ tsp turmeric
    • ½ tsp paprika
    • 1 tsp cumin
    • ¼ tsp pepper cracked
    • 1 dash cinnamon

    Instructions

    1. Place all the spices in a small bowl and mix thoroughly.

    2. In a soup pot heat the olive oil on medium Sauté the onions, carrots, and celery until onions are translucent.

    3. Sprinkle with cornstarch and stir a few times. 
    4. Sprinkle the spice mixture, and stir. 

    5. Add the vegetable and chicken broth. Using an immersion blender, break up the solids a little bit, but not too much. 

    6. Bring the liquid to a boil, then add the parsley, cilantro, chickpeas, lentils, and crushed tomatoes.

    7. Turn heat down to medium, and cook for 25 minutes. 

    Recipe Video

    Recipe Notes

    FAQs:

    Q: Can I freeze this soup?
    A: Yes, this soup freezes very well. Allow it to cool completely and portion into containers. Store in air tight containers for up to 3 months. After thawing and reheating you can add a little water to the desired consistency.

    Q: Can I make this dish ahead?
    A: Sure, just allow it to cool and store in the refrigerator for up to 3 days in an air tight container. Reheat on the stove or in the microwave.

    Nutrition Facts
    Moroccan Chickpea and Lentil Soup (Harira)
    Amount Per Serving
    Calories 97 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Sodium 797mg35%
    Potassium 269mg8%
    Carbohydrates 13g4%
    Fiber 5g21%
    Sugar 2g2%
    Protein 4g8%
    Vitamin A 2730IU55%
    Vitamin C 9.8mg12%
    Calcium 26mg3%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

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      This is a very simple soup to try this winter. Traditional Greek avgolemono soup is a bowl of comfort food with a rich creamy broth and tender chunks of chicken. This soup contains no cream but has a creamy texture with the combination of eggs and lemon. You will love the tangy lemon flavor in this soup. | ethnicspoon.com
    • Spicy Curry Lentil Burgers
      Spicy Curry Lentil Burgers
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    2324 shares
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    Reader Interactions

    Comments

    1. Sheila

      February 20, 2018 at 8:18 pm

      5 stars
      I just made the Moroccan and Chickpea soup. It was absolutely delicious and perfect on a cold evening. Thank you for sharing such a delicious recipe.

      Reply
      • Analida

        February 20, 2018 at 8:21 pm

        You are so welcome Sheila. I am glad you liked it. 🙂

        Reply
    2. Lizzie

      February 20, 2018 at 11:30 pm

      5 stars
      Really luscious soup -- even right out of the pot. The lentils added that desirable thickness, and the carrots added sweetness. Perfectly seasoned, incredibly aromatic. The leftovers are coming out of the freezer on Saturday for company -- it was THAT good.

      Reply
      • Analida

        February 21, 2018 at 6:39 pm

        Thanks so much for your kind comment Lizzie. You are right, it is so aromatic. Glad you are serving some to your company! 🙂 Now you know you can make another batch and freeze! I will be doing that soon.

        Reply
    3. Cheryle McCann

      March 09, 2018 at 6:51 pm

      5 stars
      I made this for dinner tonight and we really enjoyed it! I used my electric pressure cooker, on soup mode, but otherwise made it as directed. I've already shared the recipe with my daughters, who are health conscious cooks. This recipe is definitely a keeper!

      Reply
      • Analida

        March 10, 2018 at 8:28 am

        Hi Cheyle! So glad you liked the soup and thank you for sharing with your daughters! We love this recipe at my house, especially on a cold winter night. So glad it worked in the pressure cooker. 🙂

        Reply
    4. Elaine Benoit

      October 09, 2018 at 7:14 am

      5 stars
      This Moroccan chickpea and lentil soup looks outstanding. My sister used to make Moroccan food all the time but I haven't had it in ages!! I'm definitely going to try your delicious soup! Love the crocks too!

      Reply
    5. Amy Nash

      October 10, 2018 at 8:22 am

      5 stars
      The combination of spices in this is so warming and wonderful. I'm going to be making this on repeat all winter long! Such beautiful photography too!

      Reply
    6. Gloria

      October 10, 2018 at 8:48 am

      5 stars
      LOVE Moroccan flavours....and chickpeas. This sounds like the perfect bowl of soup for a chilly day....which are just around the corner. I can imagine the aroma....so good.

      Reply
    7. Dawn

      October 10, 2018 at 10:45 am

      I really enjoy harira soup and I regularly have chickpeas and lentils stocked in our pantry. Sounds like the perfect answer to a cold day 🙂

      Reply
    8. Dawn

      October 10, 2018 at 10:50 am

      5 stars
      Forgot to leave a rating because this looks delish!

      Reply
    9. Shobee

      October 10, 2018 at 1:48 pm

      I agree that this will still be perfect when cook in a slow cooker. The photos are too good looking. I want to slurp soup through the scree. Love it.

      Reply
    10. Anna Hettick

      October 12, 2018 at 7:22 pm

      5 stars
      OHHH This soup looks so tasty!!! I am always looking for new soup recipes!

      Reply
      • Analida

        October 14, 2018 at 6:44 pm

        This one is very easy to make and is also very healthy! Thanks!

        Reply
    11. Claire | The Simple, Sweet Life

      October 12, 2018 at 11:39 pm

      My husband and I have really gotten into chickpea and lentil dishes lately, so I'm sure we'd absolutely adore this one soup. We're definitely going to have to give it a try!

      Reply
    12. Amanda Mason

      October 13, 2018 at 11:02 pm

      5 stars
      I love every single ingredient in this soup!! LOVE! I"m printing it off as we speak! It is the perfect soup for fall and I need a new soup to try this fall! Thank you for posting this!

      Reply
      • Analida

        October 14, 2018 at 6:44 pm

        This is a great soup to make and is very healthy also! Thanks!

        Reply
    13. Jyothi (Jo)

      October 14, 2018 at 10:39 am

      5 stars
      I have a Moroccan chickpea harira soup on my blog and I totally love that. I know for sure this soup tastes amazing, cause I made it, I tasted it and I like it 🙂 Lovely soup, lovely presentation

      Reply
      • Analida

        October 14, 2018 at 6:43 pm

        Thanks so much Jo!

        Reply
    14. Sues

      October 14, 2018 at 12:05 pm

      5 stars
      It's nice and chilly here in New England and this looks absolutely perfect!! A great warm-up that's full of flavor!

      Reply
      • Analida

        October 14, 2018 at 6:42 pm

        This is one of those soup recipes I keep coming back to make over and over again.

        Reply
    15. Tammy

      October 14, 2018 at 2:07 pm

      5 stars
      This sounds amazing!!! I love that it's vegetarian but I'm also in love with the array of spices. Ahh so good!

      Reply
      • Analida

        October 14, 2018 at 6:42 pm

        Moroccan spices are so rich and have a nice depth!

        Reply
    16. Ashley @ Big Flavors from a Tiny Kitchen

      October 14, 2018 at 7:55 pm

      I love using canned chickpeas as a shortcut ingredient. This looks like such a great, comforting weeknight meal. Perfect for fall!

      Reply
      • Analida

        October 15, 2018 at 9:23 am

        Yes! Who has time to soak chickpeas when you need to make a quick soup! Thanks!

        Reply
    17. Holly

      October 14, 2018 at 8:55 pm

      5 stars
      I love the warm spices in Moroccan dishes like this one. This looks like a really delicious soup for cooler weather!

      Reply
      • Analida

        October 15, 2018 at 9:24 am

        This is a great hearty soup for winter and very healthy! Thanks Holly!

        Reply
    18. Ruchi

      October 15, 2018 at 5:23 am

      5 stars
      What a hearty and comforting dish! It looks so warming and flavorful, great for upcoming long winter nights.

      Reply
      • Analida

        October 15, 2018 at 9:26 am

        This is a one of our family favorite soups!

        Reply
    19. Jagruti Dhanecha

      October 15, 2018 at 5:36 am

      5 stars
      I am in for this soup, with an array of spices this soup sounds so hearty and comforting. Perfect for coming winter days.

      Reply
    20. Emily Leary

      October 15, 2018 at 3:50 pm

      5 stars
      These looks so deeply flavourful and I just adore both chickpeas and lentils so I would absolutely love to try this

      Reply
    21. Claire

      September 15, 2019 at 6:46 pm

      5 stars
      My kids LOVED the dash of cinnamon in this!! I think I was a bit heavy handed with it, but they loved it so that was a winner.
      So healthy and they ate 2 bowls each! THANK YOU!

      Reply
      • Analida

        September 15, 2019 at 8:08 pm

        If you can get your kids to eat something healthy that is wonderful! I am so glad you all enjoyed it!

        Reply
    22. Maggie

      October 02, 2020 at 3:19 pm

      5 stars
      Delicious and comparable to my dear friends mom’s harirra that she makes every Ramadan. They serve it with 7 min eggs and hot sauce. I made this recipe and froze it to have after i gave birth to my first baby, Which was. God send! I needed the iron and nutrients plus the ease of having a nutritious meal in a snap. My husband loves this soup and we often add some mashed potatoes and its so delicious. Love this recipe and soup ❤️ Have probably made it a dozen times already

      Reply
      • Analida

        October 05, 2020 at 12:48 pm

        Thanks Maggie! I am so glad you enjoyed the recipe!

        Reply
    23. Cindylou

      May 07, 2021 at 1:28 pm

      5 stars
      Looks delicious but I have one question. Can I use ras el hanout spice blend instead of the individual spices?

      Reply
      • Analida

        May 14, 2021 at 8:44 pm

        Yes, that spice blend works nicely!

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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