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Moroccan Chickpea and Lentil Soup (Harira)

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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. Although I have never made it in a slow cooker, I am sure it is quite adaptable. Either way, your house will smell wonderful when this soup is cooking.

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.

When you dig into a bowl of this Moroccan chickpea and lentil soup (Harira) you won’t need anything else. It’s that satisfying. 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.

 

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. 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.

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 1/2 cup of this herb in this recipe. Parsley is rich in vitamin C and iron.

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.

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 16 votes
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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
  • 1/2 cup celery diced
  • 2 tsp cornstarch
  • 4 cups vegetable broth
  • 2 cups chicken broth
  • 1/2 cup parsley chopped
  • 1/2 cup cilantro chopped
  • 1 15 oz chickpeas canned
  • 3/4 cup lentils dry
  • 1 28 oz crushed tomatoes canned

Spice Mixture

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. 

Nutrition Facts
Moroccan Chickpea and Lentil Soup (Harira)
Amount Per Serving
Calories 97 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 797mg 33%
Potassium 269mg 8%
Total Carbohydrates 13g 4%
Dietary Fiber 5g 20%
Sugars 2g
Protein 4g 8%
Vitamin A 54.6%
Vitamin C 11.9%
Calcium 2.6%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

Comments

  1. 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

  2. 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

    • 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. 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

    • 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. 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

  6. 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

  9. 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

  12. 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

  13. 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

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