Harira Soup

why make this recipe

Harira soup is a wonderful dish that brings comfort and warmth. Originating from Morocco, this hearty soup is packed with flavors and nutritious ingredients. It makes an excellent meal for family gatherings or a cozy night in. Moreover, it can easily be adapted for different dietary needs, making it a versatile option for everyone at the table.

how to make Harira Soup

Ingredients :

• 2 tablespoons olive oil
• 1 onion, diced
• 2 stalks of celery, inner leaves are fine, chopped small
• 4 cloves garlic, chopped
• 1 1/2 teaspoons dried ground ginger
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1/4-1/2 teaspoon cayenne
• 6 cups broth (vegetable or chicken or water)
• 1 (28 ounce) can whole or crushed tomatoes
• 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
• A tiny pinch of saffron (optional)
• 1-2 teaspoons sea salt
• 1/2 cup red lentils, dry
• 1/2 cup brown or green lentils, dry
• 1 1/2 cups (1 15-ounce can) chickpeas (garbanzo beans), cooked
• 2 teaspoons honey (if needed)
• 1/4 pound capellini pasta, broken into approximately 1-inch pieces
• 1/2 cup chopped cilantro (stems are great)
• 1/2 cup parsley

Directions :

1. Start by heating the olive oil in a large pot over medium heat. Sauté the onions for about 5 minutes until they are soft.
2. Next, add the chopped celery, garlic, ginger, black pepper, turmeric, cumin, smoked paprika, and cayenne. Stir everything for another minute. This step helps to bloom the spices and enhances their flavor.
3. Pour in the broth, add the tomatoes, cinnamon stick, saffron (if using), salt, red lentils, brown lentils, half of the chopped cilantro, and half of the parsley. Bring all the ingredients to a simmer and cover the pot with a vented lid for 30 minutes.
4. After 30 minutes, add the chickpeas and capellini pasta. Cook for another 5-10 minutes until the pasta is tender.
5. Finally, stir in the honey if needed, along with the remaining fresh herbs.

how to serve Harira Soup

Serve Harira soup hot. You can enjoy it simply on its own or pair it with crusty bread or a fresh salad. A squeeze of lemon juice on top can also enhance the flavors!

how to store Harira Soup

To store leftover Harira soup, let it cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just make sure to leave some space in the container as the soup may expand while freezing.

tips to make Harira Soup

• Feel free to adjust the spices according to your taste. If you prefer spicier soup, add more cayenne.
• If you want a thicker soup, let it cook for a bit longer to reduce the liquid.
• Adding a squeeze of lemon juice before serving adds a nice brightness to the dish.

variation

You can make Harira soup vegetarian by using vegetable broth and skipping the chicken broth. Additionally, try adding other vegetables like carrots or zucchini for extra nutrition.

FAQs

1. Can I make Harira soup in a slow cooker?
Yes, you can! Just sauté the onions and spices first, then add everything to the slow cooker. Cook on low for 6-8 hours.

2. Can I use different kinds of beans?
Absolutely! You can substitute chickpeas with black beans or kidney beans if you prefer.

3. Is Harira soup gluten-free?
Yes, as long as you replace the pasta with a gluten-free option, Harira soup can be made gluten-free.

Harira Soup

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• Author: ikramnihad
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A hearty Moroccan soup that’s packed with flavors and nutritious ingredients, perfect for family gatherings or cozy nights in.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 onion, diced
• 2 stalks of celery, chopped
• 4 cloves garlic, chopped
• 1 1/2 teaspoons dried ground ginger
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1/4–1/2 teaspoon cayenne
• 6 cups broth (vegetable or chicken)
• 1 (28 ounce) can whole or crushed tomatoes
• 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
• A tiny pinch of saffron (optional)
• 1–2 teaspoons sea salt
• 1/2 cup red lentils, dry
• 1/2 cup brown or green lentils, dry
• 1 1/2 cups chickpeas, cooked
• 2 teaspoons honey (if needed)
• 1/4 pound capellini pasta, broken into pieces
• 1/2 cup chopped cilantro
• 1/2 cup parsley

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Instructions

1. Heat olive oil in a large pot over medium heat and sauté onions for about 5 minutes until soft.
2. Add celery, garlic, ginger, black pepper, turmeric, cumin, smoked paprika, and cayenne; stir for another minute to bloom the spices.
3. Pour in the broth, add tomatoes, cinnamon stick, saffron (if using), salt, lentils, half the cilantro, and half the parsley. Bring to a simmer and cover for 30 minutes.
4. After 30 minutes, add chickpeas and capellini pasta; cook for 5-10 minutes until pasta is tender.
5. Stir in honey if needed, along with remaining fresh herbs.

Notes

Feel free to adjust spices to taste. For a thicker soup, let it cook longer. A squeeze of lemon juice before serving enhances flavors.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg

Keywords: Harira soup, Moroccan soup, lentil soup, healthy soup, warming soup