North African Harira Soup (Print Version)

Savory North African tomato broth with chickpeas, lentils, spices, and herbs for warming comfort.

# What You'll Need:

→ Legumes

01 - 1 cup dried chickpeas, soaked overnight and drained (or 2 cups canned, drained and rinsed)
02 - 1/2 cup dried lentils, rinsed

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 large onion, finely chopped
05 - 2 celery stalks, diced
06 - 2 medium carrots, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) chopped tomatoes
09 - 1/4 cup chopped fresh cilantro
10 - 1/4 cup chopped fresh parsley

→ Spices

11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground cinnamon
13 - 1/2 teaspoon ground ginger
14 - 1/2 teaspoon ground turmeric
15 - 1/2 teaspoon paprika
16 - 1/4 teaspoon cayenne pepper (optional)
17 - Salt and black pepper to taste

→ Liquids

18 - 6 cups vegetable broth
19 - 2 tablespoons tomato paste

→ Sweet & Savory Touch

20 - 1/2 cup dried apricots, chopped
21 - Juice of 1 lemon

→ Optional Garnishes

22 - Lemon wedges
23 - Extra cilantro or parsley
24 - Cooked vermicelli or rice

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, diced celery, and diced carrots, sautéing for 6 to 8 minutes until softened.
02 - Incorporate minced garlic and all spices; cook for 1 minute until aromatic.
03 - Stir in tomato paste and cook for 1 minute. Then add chopped tomatoes, chickpeas, lentils, and dried apricots, mixing thoroughly.
04 - Pour in vegetable broth, bring to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 45 to 50 minutes, stirring occasionally, until legumes are tender.
05 - Stir in chopped cilantro, parsley, and fresh lemon juice. Season to taste with salt and black pepper.
06 - Optionally, fold in cooked vermicelli or rice for a more substantial dish.
07 - Ladle soup into bowls and serve hot, garnished with additional herbs and lemon wedges as desired.

# Expert Tips:

01 -
  • It's naturally vegetarian and packed with protein, so it keeps you full without feeling heavy.
  • The sweet and savory balance—apricots against tomato and spice—makes it taste far more complex than the ingredient list suggests.
  • You can make it in under 1.5 hours and it tastes even better the next day, making it perfect for meal prep or feeding a crowd.
02 -
  • Don't skip sautéing the aromatics—the deeper they caramelize, the richer your broth will taste, and no amount of spices can make up for rushing this step.
  • The soup thickens as it sits and cools, so if it seems a bit thin on day one, it'll be thicker by day two; always taste before adding more broth.
  • Harira tastes noticeably better after a day in the fridge, so make it ahead if you can—the flavors marry and deepen overnight.
03 -
  • If your chickpeas are still firm after 45 minutes, don't panic—add another 10 minutes of simmering time; they'll get there, and rushing them creates an odd texture.
  • Taste the soup multiple times during cooking and adjust spices gradually; it's easier to add more than to take it out, and different brands of spices have different intensities.
  • The moment you add the lemon juice and fresh herbs is when the soup comes alive—resist the urge to add them earlier; they're your finale, not your foundation.
Go Back