Harira

A hearty Moroccan soup traditionally served to break the Ramadan fast, brimming with chickpeas, lentils, tender lamb, and a tomato broth perfumed with cinnamon and ginger.

Ingredients

• 1 lb lamb shoulder, cut into small cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 celery stalks, diced
• 4 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• ½ tsp black pepper
• 1 14-oz can crushed tomatoes
• 2 tbsp tomato paste
• 6 cups water or beef broth
• ¾ cup green or brown lentils, rinsed
• 1 15-oz can chickpeas, drained and rinsed
• ½ cup vermicelli or angel hair pasta, broken into pieces
• ½ cup fresh cilantro, chopped
• ½ cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1.5 tsp salt

Method

1. Heat olive oil in a large pot over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Do not crowd the pot -- work in batches if needed.
2. Add onion and celery to the pot with the lamb. Cook for 5 minutes until softened. Add garlic, ginger, turmeric, cinnamon, and black pepper. Stir for 1 minute until fragrant.
3. Add crushed tomatoes, tomato paste, and water or broth. Stir well, bring to a boil, then reduce to a simmer. Add lentils. Cover and cook for 35 minutes until the lentils and lamb are tender.
4. Add chickpeas and broken vermicelli. Cook uncovered for 10 more minutes until the pasta is tender and the soup has thickened.
5. Stir in the fresh cilantro, parsley, lemon juice, and salt. Taste and adjust seasoning.
6. Ladle into bowls and serve with warm crusty bread and lemon wedges on the side.

Chef's note: This soup thickens considerably as it sits. Add extra broth when reheating. For a vegetarian version, omit the lamb, use vegetable broth, and double the lentils. Harira freezes exceptionally well for up to 3 months.

Nutrition per serving

More Moroccan recipes

• Chicken Tagine
• Moroccan Couscous