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Moroccan Harira Recipe

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★★★★★

4.4 from 68 reviews

Moroccan Harira is a traditional, hearty soup rich in spices, tender chicken, lentils, chickpeas, and vermicelli pasta. This flavorful, comforting dish is slow-simmered to develop deep layers of taste, perfect for warming up or sharing at family gatherings.

Ingredients

Scale

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)
  • 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)
  • 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)
  • ⅓ cup chopped cilantro (parsley or combination)
  • 1 15-ounce canned chickpeas (drained)
  • ¼ pound vermicelli (broken into 1-inch pieces, or ½ cup rice)
  • 2 tablespoons flour (durum whole wheat or all purpose)
  • ¼ cup lemon juice
  • ¼ teaspoon saffron (ground and dissolved in 2 tablespoons hot water)
  • 1 tablespoon ghee
  • Lemon wedges (for serving)

Instructions

  1. Brown Chicken: Heat olive oil in a large pot over medium-high heat. Pat dry the chicken pieces and place them in the pot in a single layer. Brown the chicken on both sides at high heat until nicely colored.
  2. Cook Vegetables 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 pepper, and cinnamon. Cook together for 2 minutes to release their aromas.
  3. Simmer Soup: Add salt, crushed tomatoes, water, lentils, and half of the chopped herbs to the pot. Bring the mixture to a boil, then lower the heat to a simmer. Cook until lentils are tender and soft, approximately 30 minutes.
  4. Debone and Shred Chicken: Remove chicken pieces from the pot. Carefully discard the bones and shred the meat. Return the shredded chicken to the pot. Add additional water or stock as needed to maintain a thick but pourable soup consistency. Taste and adjust seasoning as necessary.
  5. Add Chickpeas and Pasta: Stir in the drained canned chickpeas and vermicelli pieces into the soup. Cook until the pasta is al dente, about 5 to 10 minutes.
  6. Thicken Soup: In a small bowl, gradually mix the flour with water to create a thin paste. Slowly add this paste to the simmering soup, stirring continuously, to achieve a thick and velvety texture.
  7. Finish and Serve: Stir in the lemon juice to taste. Top the soup with the dissolved saffron water, remaining herbs, and a tablespoon of ghee. Serve hot with lemon wedges on the side for squeezing.

Notes

  • Use lamb shoulder as an alternative to chicken for a richer flavor.
  • Adjust cayenne pepper quantity to your spice tolerance or substitute with chili powder.
  • You can substitute vermicelli with rice if preferred.
  • Adding lemon juice at the end brightens the soup’s flavor, so add gradually to suit your taste.
  • Using stock instead of water will add more depth to the soup.
  • Make sure to stir the flour paste in slowly to avoid lumps when thickening.

Keywords: Moroccan Harira, Moroccan soup, chicken lentil soup, traditional Moroccan recipe, spicy soup, lentil chickpea soup

Find it online: https://trendytasterecipes.com/moroccan-harira-recipe/