Side dishes
Harira - Moroccan soup
5.0 / 1 votesThis moroccan soup is filled with spices, meat, tomatoes, chickpeas and even lentils. Harira is an amazing filling soup, so tasty!
Updated at: 2025-07-19
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Recipe harira - moroccan soup
Ingredients
6 persons
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Made by Véronique
Published at 2019-01-02, this recipe is for 6 persons and takes 1 hours 50 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
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Preparation time
20 minutes
Time cooking
1 hours 30 minutes
Total time
1 hours 50 minutes
Preparation - 20 minutes
tip: soak the dried chickpeas in cold water overnight.
Make sure the dried chickpeas are soaked overnight, then drain them and set aside. Peel and grate the onion, this way it will be sort of onion pulp. Rinse celery stalks and finely chop them.
Remove the stems of the parsley (and cilantro) and finely chop them. Remove any excess fat or muscles from the chicken breasts and divide into small pieces.
If you're using beef or lamb you can also divide it into small pieces.
Finishing the Harira - 1 hour 30 minutes
Heat some oil in a dutch oven or other heavy bottomed pan and cook the meat for a few minutes. Add chickpeas, passata, grated onion and cinnamon, turmeric and ginger.
After another few minutes you can pour in half a liter of water. Let it simmer with the lid on for about half an hour. Add lentils along with celery stalks and parsley, if you want you can keep some parsley aside for garnish.
Pour in the other 1,5 liters of water and bring to a boil. Turn down the heat and let it simmer for another 15 minutes. Add the rice and cook for another 10 minutes, or until the rice and lentils are softened enough.
If you want to add vermicelli it's best to wait a bit, because vermicelli is done very quickly. Season the soup with pepper, salt and maybe some more spices.
Combine a tablespoon of flour with 2 tablespoons of water and add the smooth mixture to the soup. Cook the soup for another 5 minutes, you'll notice the soup will thicken a bit.
Serve with some extra parsley/cilantro and maybe some lemon wedges to squeeze in every bowl. Enjoy!
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