Go Back
Moroccan Harira Soup
Alyssa

Moroccan Harira Soup

Enjoy Moroccan Harira Soup, a hearty blend of spices, lentils, and veggies! Perfect for a comforting meal that's both nourishing and delicious.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 3 tbsp olive oil: This will serve as the cooking fat adding flavor and richness.
  • ¾ lb chicken leg quarters: These impart a robust flavor to the soup. You may use boneless chicken thighs or legs as alternatives.
  • 1 large onion diced: Onions provide a sweet base and depth to the flavor of the soup.
  • 2 celery stalks chopped: Celery adds freshness and a slight crunch to the dish.
  • 4 garlic cloves minced: Garlic enhances the flavor profile, making every spoonful delicious.
  • Spices: The blend includes ginger black pepper, turmeric, cumin, cayenne, cinnamon, and salt, which are essential for authentic Moroccan flavor.
  • 4 cups crushed tomatoes: Tomatoes add acidity and a rich consistency to the soup.
  • 8 cups water or stock: This serves as the soup's liquid base; chicken stock can enhance the flavor.
  • 1 cup lentils rinsed: Lentils are a hearty source of protein and fiber.
  • 1 can chickpeas drained: Chickpeas complement the lentils and add texture.
  • Vermicelli or rice broken: This carbs element makes the soup more filling.
  • Lemon juice & saffron: Lemon juice brightens the flavors while saffron adds an exotic touch.
  • Fresh herbs: Usually coriander and parsley they provide freshness to the dish.

Method
 

  1. Heat the Olive Oil: In a Dutch oven over medium heat, add 3 tablespoons of olive oil. Once hot, add ¾ lb chicken leg quarters. Sear until they are browned on all sides, about 5-7 minutes.
  2. Add Vegetables and Spices: Stir in 1 large diced onion, 2 chopped celery stalks, 4 minced garlic cloves, and the spices: 1 tsp ginger, 1 tsp black pepper, 1 tsp turmeric, 1 tsp cumin, ½ tsp cayenne, 1 tsp cinnamon, and 1 tsp salt. Cook for an additional 10 minutes until the vegetables are soft and fragrant.
  3. Incorporate Tomatoes and Lentils: Pour in 4 cups crushed tomatoes and 8 cups water or stock. Add 1 cup rinsed lentils along with half of the fresh herbs. Bring the mixture to a boil, then reduce to a simmer, covering the pot. Cook until lentils are tender, about 30 minutes.
  4. Shred the Chicken: Once the lentils are soft, carefully remove the chicken from the pot. Allow it to cool slightly, then shred the meat, discarding the bones and skin. Return the shredded chicken back into the soup. Adjust the thickness and flavors according to your preference, adding more water or seasoning if needed.
  5. Add Chickpeas and Broken Pasta: Add 1 can of drained chickpeas and 1 cup of broken vermicelli or rice to the pot. Cook until the pasta is al dente, usually 10-15 minutes.
  6. Create a Flour Paste: In a small bowl, mix ¼ cup of flour with water to create a paste. Stir this flour mixture into the soup to achieve a velvety texture.
  7. Finish with Lemon and Herbs: Remove the pot from heat, stir in 2 tbsp lemon juice, and a pinch of saffron dissolved in a bit of hot water. Top with the remaining fresh herbs and a tablespoon of ghee for extra richness. Serve hot with lemon wedges for added flavor.