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Harira (Moroccan Bean Soup) Recipe

Harira (Moroccan Bean Soup) Recipe
  • Meal


  • Cusine



1 cup cooked chickpeas or lentils, drained

6 shallots, ends trimmed, peeled, and left whole

½ teaspoon saffron strands, soaked in ¼ cup warm water

½ teaspoon turmeric

½ teaspoon fresh ginger, peeled and minced

6 tomatoes, peeled and chopped

1 tablespoon tomato paste

6 cups chicken stock, vegetable stock, or water

1 tablespoon olive oil

3 tablespoons fresh cilantro, chopped, divided

3 tablespoons fresh parsley, chopped, divided

1 tablespoon flour

Juice of 1/2 lemon

Salt and pepper


In a large saucepan, combine the chickpeas or lentils, shallots, saffron, turmeric, ginger, tomatoes, tomato paste, stock or water, olive oil, half of the cilantro, and half of the parsley. Bring to a boil over high heat, and then reduce heat to maintain a simmer, cover, and cook for 15 minutes. Remove ½ cup of the liquid and pour into a small bowl. Add the flour and stir until there are no lumps. Add more liquid if it looks too much like a paste. Whisk this mixture back into the large saucepan. Also, add the lemon and a pinch of salt and pepper. Let the soup cook for five minutes. Taste and add more salt and pepper if needed. Ladle the soup into bowls and garnish with the remaining cilantro and parsley.