Harira is a thick and wholesome Moroccan soup, that is enjoyed all year round. Easy to make, this flavorful one-pot soup can be made in plenty and is a crowd pleaser.
Heat olive oil in a large cooking pot over medium-high. Pat dry chicken pieces, transfer to pot in a single layer and brown on both sides at high heat.
Add diced onion and cook until softened and translucent, stirring occasionally, about 10 minutes. Stir in celery, garlic, ginger, black pepper, turmeric, cumin, cayenne, cinnamon and cook for 2 minutes.
Then add salt, crushed tomatoes, water, lentils, half the herbs and bring it to a boil. Lower the heat and simmer until lentils are cooked soft, about 30 minutes.
De-bone the chicken and discard the bones. Shred the chicken and add it back to the soup. Add more liquid as needed to keep the soup consistency thick but pourable. Taste and adjust seasonings.
Next add canned chickpeas and pasta to the soup. And cook until pasta is al dente, about 5 to 10 minutes. (see notes)
In a small bowl, take the flour and add water, little by little, to make a thin paste. Add this flour paste gradually to the simmering soup, while stirring continuously. The consistency of the soup should be thick and velvety.
Stir in lemon juice as per taste. Top the soup with saffron water, remaining herbs and ghee. Serve it hot with lemon wedges on the side.
Notes
Boneless Meat: Cut boneless chicken, lamb or beef in ½ inch pieces and add extra bone or use bone broth or stock.
Vegetarian: Substitute chicken/meat with 1 cup red lentils.
Dried Chickpeas: Soak 1 cup dried chickpeas overnight in water with a pinch of baking soda and drain. Add it to the cooking pot with the chicken and cook.
Pasta: Traditionally vermicelli is used. But angel hair pasta or capellini pasta are alternatives. The latter has a more prominent texture. If planning to freeze the soup, cook pasta separately and add before serving.
Other Vegetables: You can add some chopped carrots as well. If using fresh tomatoes, add 1 to 2 tablespoons tomato paste to thicken the soup.
Meal Prep: Chop all vegetables and cook the beans if using the dried version. The soup can also be cooked a day or two ahead and refrigerated.
Storage: Refrigerate harira for 4 to 5 days. You can freeze soup for 2 to 3 months. Thaw and reheat on stove top or in microwave, adding water if too thick.
Check blog post above for more tips, variations, and FAQs, etc.