North African Harira Soup (Printable)

Savory tomato broth with chickpeas, lentils, spices, and fresh herbs, offering warmth and depth.

# What You 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 freshly ground black pepper to taste

→ Liquids

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

→ Sweet & Savory

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:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Cook for 6 to 8 minutes until softened.
02 - Stir in minced garlic and all spices. Cook for 1 minute until fragrant.
03 - Add tomato paste and cook for another minute. Then stir in chopped tomatoes, chickpeas, lentils, and dried apricots, blending thoroughly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 45 to 50 minutes, stirring occasionally, until legumes are tender.
05 - Stir in cilantro, parsley, and lemon juice. Adjust salt and pepper to taste.
06 - If desired, mix in cooked vermicelli or rice for a heartier texture. Serve hot garnished with extra herbs and lemon wedges.

# Expert Advice:

01 -
  • It's a one-pot wonder that somehow tastes like you've been cooking all day, but comes together in just over an hour.
  • The spice blend is warming without being aggressive, and those dried apricots sneak in this subtle sweetness that catches you off guard in the best way.
  • Every bowl tastes better than the last, and it genuinely improves if you make it a day ahead.
02 -
  • Don't skip blooming the spices in hot oil—that's where the magic happens, and it's the difference between a good soup and a memorable one.
  • The apricots add sweetness, but the cinnamon adds to it too, so taste as you go at the end and don't be afraid to add more lemon juice to balance it out.
  • Dried chickpeas do make a difference in texture and flavor compared to canned, but honestly, if you're short on time, canned chickpeas won't let you down.
03 -
  • If you're using dried chickpeas, don't skip the overnight soak—it cuts the cooking time and makes them creamier than if you boil them from dry.
  • Taste the soup as it simmers and add salt gradually; it's easier to add more than to fix oversalted.
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