Harira soup is a Moroccan soup that is traditionally eaten to break the Ramadan fast at sunset. Full of goodness and a richly flavoured broth, it comes in many forms. Ramadan is the Islamic month of fasting to commemorate when the Quran came to Mohammad. It is one of the five pillars of the Islamic faith. I will make this disclaimer: I am not Muslim. But I have friends who are and are fascinated by the ritual of food, eating and celebration.
By mixing together chickpeas, lentils and vegetables, this soup becomes a heart warming but delicious soup perfect for a lazy Sunday. Traditionally it was cooked with lamb, slowly over the day. This creates a thick, luscious dish that nourishes you after a big day. I've omitted the lamb here as I prefer a vegetarian version with a well flavoured vegetable stock. This is not the time for powdered cubes, find a high quality liquid stock with lots of flavour. The national soup of Morocco, Harira is fragrant with heady aromas that fill the house. The bright flecks of saffron bleed their colour through the broth. The combination of spices when cooked slowly with the onion and garlic fill the kitchen and linger for hours. I love the addition of green lentils. They hold their shape nicely and add a lovely texture.
Serve drizzled with good quality olive oil and fresh lemon squeezed over the top.
Ingredients
- 2 tbsp olive oil
- 1x large onion, sliced
- 1x medium carrots, scrubbed and diced
- 3x garlic cloves, finely chopped
- 2 tsp ground cumin
- 2 tsp ground ginger
- 2 tsp ground coriander
- Pinch of dried chilli flakes
- 2 tsp saffron stamens
- 1 tbsp tomato purée
- 4 ripe tomatoes, roughly chopped
- 700ml good vegetable stock
- 200g dried chickpeas, soaked overnight and drained
- 200g green lentils, rinsed (uncooked)
- 1 x handful fresh coriander, chopped
- Lemon juice and extra virgin olive oil to finish
Method
- 1
Put the olive oil in a heavy-based pan with a lid. Gently fry the onion, carrots and garlic with a pinch of salt for 15 minutes, until very soft but not highly coloured. Stir in the spices and tomato purée. Turn up the heat slightly and cook for a few minutes more.
- 2
Add the tomatoes, stock, chickpeas and lentils and bring to a gentle simmer. Partially cover with the lid and simmer gently for about an hour, giving the soup a stir now and then. The chickpeas should be very tender; if they are still hard, continue to simmer until they soften, adding a little extra water if it over-thickens and sticks. This soup should be thick and hearty, so if a lot of water remains allow the liquid to bubble down for a few minutes. Alternatively, dilute the soup with extra water if too thick.
- 3
Season with lemon juice and olive oil.
