Description
Joan Nathan’s Harira is a flavorful Moroccan soup that combines chickpeas, lentils, and a blend of aromatic spices. Traditionally enjoyed to break the fast during Ramadan, this hearty soup is both comforting and nutritious, making it a delightful addition to any meal.
Ingredients
- 4 tablespoons olive oil
- 1 large onion, diced (about 2 cups)
- 3 stalks celery, diced (about 1½ cups)
- 3 large carrots, peeled and cut into rounds
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ to 1 teaspoon harissa or dried red chili flakes (adjust to taste), plus more for serving
- Salt, to taste
- 1 bunch parsley, chopped (about 1½ cups), divided
- 1 bunch cilantro, chopped (about 1½ cups), divided
- 1 (15-ounce) can crushed tomatoes or 2 cups tomato sauce
- 7 cups chicken or vegetable stock
- 1 cup dried chickpeas, soaked overnight and cooked, or 1 (15-ounce) can chickpeas, drained
- 1 cup green lentils
- 1 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 large egg
- ¼ cup lemon juice (juice of about 2 lemons)
Instructions
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté until the onions become translucent and begin to brown, about 5 to 10 minutes.
Add Spices and Herbs: Stir in the ground turmeric, ground cumin, harissa or chili flakes, and 1 teaspoon of salt. Add 1 cup each of the chopped parsley and cilantro. Mix well to combine.
Incorporate Tomatoes and Stock: Pour in the crushed tomatoes and the chicken or vegetable stock. Stir to combine and bring the mixture to a boil.
Add Chickpeas: If using soaked and cooked dried chickpeas, add them to the pot. Simmer uncovered for 25 minutes. If using canned chickpeas, proceed to the next step without this initial simmering.
Add Lentils: Stir in the green lentils, another teaspoon of salt, and the freshly ground black pepper. Continue to simmer until both the chickpeas and lentils are tender, about 20 minutes more.
Prepare Thickening Mixture: In a separate bowl, whisk together the all-purpose flour, large egg, lemon juice, and 2 cups of water until smooth.
Thicken the Soup: Gradually stir the flour mixture into the soup. Let it simmer for an additional 5 minutes, allowing the soup to thicken slightly.
Serve: Ladle the soup into bowls and garnish with the remaining chopped parsley and cilantro. Serve hot, with extra harissa on the side for those who prefer additional heat.
- Prep Time: Approximately 20 minutes
- Cook Time: Approximately 50 minutes
Nutrition
- Serving Size: 6 to 8 servings
- Calories: Approximately 250
- Fat: Approximately 10g
- Carbohydrates: Approximately 30g
- Protein: Approximately 10g
Keywords: joan nathan chickpea soup recipe