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This Moroccan Lentil and Chickpea Soup called Harira is hearty, full of protein and loaded with nutrients. Warming, fragrant spices make this healthy one-pot meal deeply flavorful! Vegan and Gluten-Free adaptable. Video. Looking for more? Check our 25+ Best Lentil Recipes & 25+Incredible Chickpea Recipes!
How are you tending to the emerging story of your life?Carol Hegedus
Richly spiced, full of deep flavor and hearty texture, this Harira recipe is so satisfying. As many soups do, it just becomes better and better after a day or two in the fridge. It is a perfect wholesome meal to make ahead and glean from all week. Nothing better for me than to open the fridge to an already-made lunch just waiting to be reheated! Tucking some away in the freezer for a future convenient meal is also always a good thing.
In our meatless version of Harira, red lentils create a rich-bodied broth as they break down quickly, fusing with the tomatoes and broth. Brown or green lentils and chickpeas give hearty texture. Spices infuse the soup with warmth and rich flavor. Fresh cilantro and parsley are added to simmer with the broth and also at the end to add fresh zest and brightness. Pasta is added near the end and just makes it that much more enjoyable to eat! (Feel free to use gluten-free pasta.) Served with a fresh squeeze of lemon. It is common to enjoy this soup with dates on the side. I highly recommend it!
Harira Soup | 60-Sec Video
Table of Contents
Why You’ll Love This Recipe
- So healthy AND satisfying! The flavor is rich and deep. The lentils and pasta are homey and nourishing.
- It is adaptable! Keep it veggie or add lamb or chicken. Use gluten free pasta or swap pasta all together for rice.
- It freezes well! Tuck some away for a ready made dinner down the road. You will thank yourself!
Ingredients In Harira
Ingredient Notes in Harira
- Legumes: Chickpeas and red lentils, or substitute green or brown lentils.
- Spices: These are what create the delicious flavors- ginger, black pepper, turmeric, cumin, paprika, cayenne, cinnamon stick and saffron.
- Broth: We use vegetable broth, but feel free to swap for chicken or lamb broth.
- Pasta: Whatever you want! Wheat, rice, chickpea- your choice.
- Honey: A touch of honey balances the flavors, however, leave it out if you prefer- it will still be yummy!
- Lemon: Fresh lemon juice makes this soup sing.
See the recipe card below for a full list of ingredients and measurements.
How to make HarirA
Step One– Prep your veggies, gather spices, chop fresh herbs.
Step Two– Saute onions for 5 minutes in olive oil, over medium heat.
Blooming the spices in the oil, deepens the spice flavors bringing out the complexities.
Step Five– Bring to a simmer, partially covered with a lid, for 30 minutes.
Step Six– Add chickpeas and pasta and cook 5-10 minutes more. Until pasta is cooked.
Expert Tip: If you plan to save the soup for eating later or plan to freeze some of it, cook the pasta separately and add it in per serving. Especially good for some of the gluten-free varieties of pasta that tend to break down.
Step Seven– Add remaining fresh herbs.
Serve with lemon wedges, a swirl of yogurt and dates on the side.
Harira is a traditional Moroccan comfort soup made with lentils and chickpeas in a fragrant tomato broth, infused with Moroccan Spices. During the fasting month of Ramadan, where no food or drink is consumed between dawn and dusk, Harira is often eaten to break the daily fast after sunset. Loaded with fiber, protein and nutrients this soup is very sustaining and satisfying. There are many many variations of Harira, soften including a type of meat, lentils, chickpeas, pasta, or rice in a richly spiced tomato base.
Yes! Use vegetable broth and substitute in your favorite sweetener for the honey (if needed). Swirl in vegan yogurt for added creaminess!
The next best would be yellow lentils, and then also green lentils, or brown lentils will do.
Harira Soup Variations
- Throw in chard, kale, spinach or other greens
- Use cooked rice instead of pasta
- Use orzo pasta instead of broken capellini
- Add seared lamb, beef, or chicken if you want a meatier version.
- Moroccan Kale, Chickpea & Sweet Potato Salad
- Minestrone Soup with Spring Veggies & Chickpeas
- Moroccan Carrot Soup
- Healthy Middle Eastern Instant Pot Lentil Soup
- African Peanut Soup Recipe
- Harvest Vegetable Soup
Hope you enjoy!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.Print
Harira is hearty, full of protein and loaded with nutrients. Warming fragrant spices make this healthy one-pot meal deeply flavorful! Vegan and Gluten-Free adaptable.
- 2 tablespoons olive oil
- 1 onion, diced
- 2 stalks of celery, inner leaves are fine, chopped small
- 4 cloves garlic, chopped
- 1 1/2 teaspoons dried ground ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/4–1/2 teaspoon cayenne
- 6 cups broth, vegetable or chicken or water
- 1 28 ounce canned, whole or crushed tomatoes
- 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
- a tiny pinch of saffron (optional)
- 1–2 teaspoons sea salt
- 1/2 cup red lentils, dry
- 1/2 cup brown or green lentils, dry
- 1 1/2 cups (1 15- ounce can) chickpeas (garbanzo beans) cooked
- 2 teaspoons honey (if needed)
- 1/4 pound capellini pasta, broken into approximately 1-inch pieces
- 1/2 cup chopped cilantro, stems are great
- 1/2 cup parsley
Serve with lemon wedges, a swirl of yogurt (if desired) and dates on the side.
- Saute onions for 5 minutes in olive oil, over medium heat.
- Add celery, garlic, ginger, pepper, turmeric, cumin, smoked paprika and cayenne. Stir for another minute. Sautéing the spices allows them to bloom and deepen in flavor.
- Add broth, tomatoes, cinnamon sticks, saffron, salt, red lentils, brown lentils, half of the cilantro and half of the parsley. Bring to a simmer, cover with a vented lid, for 30 minutes.
- Add Chickpeas and pasta cook 5-10 minutes more. (see notes)
- Add honey and remaining fresh herbs.
If you plan to save the soup for eating later or freeze it, cook the pasta separately and add it in per serving. Especially good for some of the gluten-free varieties of pasta that tend to break down more easily.
Salt will depend on the broth used and the amount in canned chickpeas- so salt to taste.
Variations: Throw in chard, kale, spinach or other greens. Use cooked rice instead of pasta. Use orzo pasta instead of broken capellini. Add seared lamb, beef, or chicken.
- Serving Size: 1 1/4 cups
- Calories: 261
- Sugar: 6.2 g
- Sodium: 340.2 mg
- Fat: 5.6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 41.9 g
- Fiber: 7.2 g
- Protein: 13.2 g
- Cholesterol: 0 mg
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