North African Harira Soup (Printer view)

A tomato and legume soup with warming spices and fresh herbs, ideal for cozy gatherings and chilly days.

# What You'll Need:

→ Legumes

01 - 165 grams dried chickpeas, soaked overnight and drained (or 2 cups canned chickpeas, drained and rinsed)
02 - 100 grams 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 (400 grams) chopped tomatoes
09 - 15 grams fresh cilantro, chopped
10 - 15 grams fresh parsley, chopped

→ 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 black pepper to taste

→ Liquids

18 - 1.5 liters vegetable broth
19 - 2 tablespoons tomato paste

→ Sweet & Savory Touch

20 - 80 grams dried apricots, chopped
21 - Juice of 1 lemon

→ Optional Garnishes

22 - Lemon wedges
23 - Extra cilantro or parsley
24 - Cooked vermicelli or rice

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; sauté until softened, about 6 to 8 minutes.
02 - Incorporate garlic and all spices; cook for 1 minute until aromatic.
03 - Stir in tomato paste and cook for 1 minute. Add chopped tomatoes, chickpeas, lentils, and dried apricots; mix thoroughly.
04 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 45 to 50 minutes until legumes are tender, stirring occasionally.
05 - Add cilantro, parsley, and lemon juice; adjust seasoning with salt and black pepper.
06 - Incorporate cooked vermicelli or rice if desired for a heartier dish.
07 - Ladle into bowls and garnish with additional herbs and lemon wedges; serve hot.

# Expert Suggestions:

01 -
  • It's the kind of soup that tastes better the next day, which means you're actually getting two great meals from one pot.
  • The spice blend is warm and complex without being overwhelming—there's sweetness from apricots, earthiness from cumin, and just enough heat if you want it.
  • You can throw it together on a weeknight and have something that tastes like you've been cooking all afternoon.
02 -
  • Don't skip soaking the dried chickpeas overnight if you're using them—they'll be creamy inside instead of chalky, and the difference is real.
  • The spices need that full 45 minutes of simmering to fully develop; rushing it results in something that tastes like soup with spices sprinkled on top instead of spices cooked into every spoonful.
  • Lemon juice at the end isn't optional—it transforms a good soup into something people actually remember.
03 -
  • If you're using canned chickpeas, add them in the last 15 minutes of cooking so they don't turn mushy and lose their shape.
  • Save a ladle of soup before adding the herbs and lemon, and taste it plain to understand how the spices are developing—this teaches you what each one contributes.
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