Harira

Harira is Morocco's beloved national soup, traditionally served to break the Ramadan fast each evening. This ancient dish has roots stretching back centuries and is considered heirloom family food, with each household passing down its own variation.

Serves: 6

Ingredients

• 200g (7 oz) dried chickpeas, soaked overnight
• 150g (5 oz) brown lentils, rinsed
• 400g (14 oz) canned crushed tomatoes
• 1 large onion, finely diced
• 60g (2 oz) fresh cilantro (coriander), roughly chopped
• 60g (2 oz) fresh flat-leaf parsley, roughly chopped
• 2 stalks celery, diced
• 60g (¼ cup) tomato paste
• 2 tsp ground ginger
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground black pepper
• 60ml (¼ cup) olive oil
• 60g (¼ cup) vermicelli noodles, broken
• 2 tbsp flour mixed with 120ml (½ cup) cold water (tadouira slurry)
• 1 lemon, juiced
• Salt to taste
• 1.5 litres (6 cups) water or light chicken stock

Instructions

1. Drain the soaked chickpeas and add to a large pot with the water or stock. Bring to a boil, skimming any foam that rises. Cook for 30 minutes.
2. Add lentils, diced onion, celery, crushed tomatoes, tomato paste, olive oil, ginger, turmeric, cinnamon, and black pepper. Stir well and simmer on medium-low heat for 45 minutes, stirring occasionally.
3. Add half the cilantro and parsley. Continue simmering for 10 minutes until chickpeas are completely tender.
4. Whisk the flour-water slurry until smooth, then pour it slowly into the simmering soup while stirring constantly. This thickens the soup to its characteristic body. Simmer 10 more minutes.
5. Add broken vermicelli and cook for 5 minutes until tender.
6. Stir in lemon juice and remaining fresh herbs. Adjust salt to taste.
7. Serve hot with a squeeze of lemon and crusty bread or dates on the side.

Cook's Notes: The tadouira (flour slurry) is the defining technique that gives harira its unique velvety texture — do not skip it. For a slow-cooker version, complete steps 1–3 in the slow cooker on high for 4 hours or low for 7 hours, then transfer to a pot on the stove to add the slurry and vermicelli. Fresh herbs added at the end are non-negotiable for authentic flavor.