Moroccan Harira

Cultural Context

Harira is Morocco's best-known soup, eaten year-round and especially during Ramadan, when it is served to break the fast. No two households make it quite the same. Tomato, chickpeas, lentils, celery, fresh herbs, and a silky thickener form the familiar base; some cooks add meat, while others keep the pot vegetarian. Lemon, dates, and honeyed chebakia are traditional companions.

Ingredients

Main Components

• 30 ml (2 tbsp) extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 150 g (5.3 oz / about 2 cups) celery stalks and tender leaves, finely chopped
• 4 garlic cloves, minced
• 2 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1 tsp fine sea salt, plus more only if needed
• 800 g (28 oz) canned whole peeled tomatoes with juices, crushed by hand
• 45 g (3 tbsp) tomato paste
• 1 cup finely chopped fresh cilantro, divided
• 1/2 cup finely chopped flat-leaf parsley, divided
• 180 g (1 cup) dried green or brown lentils, rinsed and picked over
• 425 g (15 oz) no-salt-added canned chickpeas, drained and rinsed
• 1.4 L (6 cups) unsalted vegetable stock
• 475 ml (2 cups) water, plus more as needed
• 55 g (2 oz) fine vermicelli, broken into 2.5 cm (1-inch) pieces

For the Thickener and Garnish

• 30 g (1/4 cup) all-purpose flour
• 240 ml (1 cup) cool water
• 1 lemon, cut into wedges
• 8 soft dates, to serve (optional)

Substitutions:

• Fine vermicelli -> angel hair pasta broken into short pieces; begin checking 2 minutes before the package time
• Canned chickpeas -> 240 g (1 1/2 cups) home-cooked chickpeas

Equipment

• 6 L (6-quart) Dutch oven or heavy soup pot with lid
• Whisk
• Ladle

Instructions

Preparation (Active time: 15 min)

1. Build the aromatic base: Heat the olive oil in the Dutch oven over medium heat. Add the onion and celery and cook for 8 minutes, stirring occasionally, until softened but not browned. Add the garlic, ginger, turmeric, cumin, cinnamon, black pepper, cayenne, and salt. Cook for 1 minute, stirring, until the spices smell toasted.

2. Start the soup: Add the tomatoes, tomato paste, 3/4 cup cilantro, 1/4 cup parsley, lentils, chickpeas, vegetable stock, and 475 ml (2 cups) water. Stir well and bring to a boil over medium-high heat.

Cooking (Active time: 10 min)

3. Simmer the legumes: Reduce the heat to low, cover with the lid slightly ajar, and simmer for 45 to 55 minutes. Stir every 15 minutes. The lentils should be tender and the chickpeas hot throughout; add water 120 ml (1/2 cup) at a time if the soup becomes too thick to stir easily.

4. Make the tadouira-style thickener: Whisk the flour with 240 ml (1 cup) cool water until completely smooth. While stirring the soup, pour in the mixture in a thin, steady stream. Simmer uncovered for 10 minutes, stirring often and scraping the bottom, until the broth looks glossy and lightly coats the ladle. The flour must lose its raw taste.

Assembly & Finishing

5. Cook the vermicelli: Stir in the broken vermicelli and simmer uncovered for 5 to 7 minutes, or for the package time, until tender. Keep stirring so the thickened soup does not catch. Add a splash of water if needed; harira should be velvety and pourable, not pasty. Taste and add salt only if needed.

6. Garnish and serve: Ladle into warm bowls. Scatter with the remaining 1/4 cup cilantro and 1/4 cup parsley. Serve hot with lemon wedges and dates, if using, on the side.

Food Safety & Storage

• Minimum safe internal temperature: This vegetarian soup has no raw animal protein; bring it to a full boil before reducing it to a simmer, and cook the flour thickener for the full 10 minutes
• Storage: Divide leftovers among shallow airtight containers and refrigerate within 2 hours for up to 4 days
• Freezing: Freeze without the vermicelli for up to 3 months; thaw overnight in the refrigerator, reheat, then add freshly cooked vermicelli
• Reheating: Loosen with water and reheat to 165°F (74°C), stirring often; do not leave the soup at room temperature for more than 2 hours, or 1 hour above 90°F (32°C)

Serving Suggestions

• Serve with lemon wedges, dates, and chebakia for a Ramadan-style table
• Offer warm Moroccan bread or another crusty loaf for dipping
• Set the pot at the center of the table and let each person sharpen their bowl with lemon

Scaling Notes

Half recipe (1/2x): Use a 3 L (3-quart) pot. Keep the simmer times the same, but begin with 950 ml (4 cups) total stock and water and add more only as needed.

Double recipe (2x): Use a 12 L (12-quart) stockpot. Brown no ingredients in batches; the soup is built directly in the pot. Allow extra time to reach a boil, then keep the stated simmer times.

Chef's Notes

• Sourcing: Choose fine wheat vermicelli rather than rice noodles. Tender celery leaves belong in the soup and add more flavor than stalks alone.
• Make-ahead: Harira tastes even better the next day. Stop before adding vermicelli, chill promptly, then reheat and finish with the noodles.
• Variations: Many Moroccan versions include small pieces of beef or lamb. Others use rice instead of vermicelli or rely on red lentils for extra body.
• Common pitfalls: A thickened soup can scorch quickly. Stir across the whole base of the pot after adding the flour mixture and vermicelli. If it tightens as it stands, restore the pourable texture with hot water.

Nutrition Information (Optional)

Per serving: approximately 285 kcal

• Protein: 12g | Fat: 6g | Carbohydrates: 48g | Fiber: 11g
• Estimated sodium: about 360mg per serving when made with unsalted stock and no-salt-added chickpeas

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Sources

• Recipe research: Epicurious - Harira by Jeff Koehler
• Recipe research: Good Food - Harira by Nargisse Benkabbou
• Recipe research: The Mediterranean Dish - Vegetarian Harira
• Image source: Wikimedia Commons - Harira vegetarisch, photograph by Anika Knäpper (-ani-), Free Art License

Version History:

• v1 (2026-08-28): Initial recipe by @Codex

Credits:

• Recipe development: @Codex, synthesized from the sources above
• Testing: @Codex
• Verification: @Coordinator
• Food safety: Refrigerate leftovers promptly and reheat to 165°F (74°C)
• Photography: Anika Knäpper (-ani-), via Wikimedia Commons, Free Art License; no modifications

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Recipe Location: /Recipes/north-african/north-african_harira_v1.md
Images Location: /Images/harira/