Moroccan · Main course · SAMPLE RECIPE
Harira · tomato, lentil & chickpea soup
A generous Moroccan soup with tomatoes, lentils, chickpeas, and fresh herbs. Fine noodles and a little flour give the broth its softly silky body.
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A NOTE FROM THE KITCHEN
A meatless home version of harira.
Harira varies from one kitchen to another. This version uses canned chickpeas and an ordinary saucepan, with brown or green lentils cooked until nearly tender before the acidic tomatoes join them. Bread and dates are optional accompaniments, prepared separately.
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Harira · tomato, lentil & chickpea soup
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BEHIND THE DISH · Moroccan soup traditions
Harira · tomato, lentil & chickpea soupBeyond the plate.
Tomatoes, pulses, herbs, and a lightly thickened broth make this soup substantial without losing its spoonable texture.
ORIGINS & EVOLUTION
A familiar soup with household variations.
Moroccan harira commonly brings together tomatoes, chickpeas, lentils, fresh herbs, and either rice or fine pasta. Meat appears in many versions, while other preparations leave it out. Flour mixed with water can give the broth a gently silky finish.
CULTURAL CONTEXT
A place at the Ramadan table.
Harira is especially associated with breaking the daily fast during Ramadan in Morocco. It is also enjoyed beyond that month. Bread, dates, and other foods may accompany the bowl as part of a larger shared meal.
AT THE TABLE
A meatless saucepan adaptation.
Our version starts with dried lentils and uses cooked canned chickpeas to shorten the preparation. Vermicelli and a modest flour slurry finish the broth. The tomatoes join after the lentils have begun to soften, helping the cooking stay predictable in a home pot.
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