Harira – Moroccan soup

Harira is a traditional Moroccan soup based on tomato, lentils and chickpeas. It is wonderfully fragrant with zesty seasoning. It’s a popular dish in Moroccan homes and restaurants, and you can even buy it as street food. The name Harira is derived from the Arabic word for silk and makes reference to the texture of the smooth, thick soup. As with so many Moroccan recipes, the way Harira is made can vary from family to family. This recipe is from my friend Hamza Oumimoune’s mother – and I love the simplicity.

My friend, student and artist Hamza with his dear mother.

 

Ingredients | Serves 4
3 Tbsp
Vegetable or olive oil
500 g
Soft, ripe tomatoes
300 g
Dry chickpeas, soaked and peeled
1
Large onion, grated
1 bunch
Flat-leaf parsley, finely chopped
1 Tbsp Salt
1 Tbsp Ginger
1 Tbsp Harissa
1.5 tsp Black pepper
1 tsp Cinnamon powder
½ tsp
 Turmeric
3 Tbsp
 Tomato paste
 
100 g 		flour

 

Preparation

  1. Soak the chickpeas overnight. The next day, drain and peel them.

  2. Cook the tomatoes briefly in boiling water, cool them off and remove the skin. Cut the tomatoes into smaller pieces and remove the seeds.

  3. Grate the onion or process it to a thick pulp in a food processor.

  4. Remove and discard large pieces of the stem from the parsley. Wash the parsley and leaves to drain thoroughly before chopping finely.

  5. Heat a large saucepan with oil and cook the grated onion and spices until the onions start to soften and the spices develop aroma. Then add the chickpeas, the tomatoes and 500 ml of water and the tomatoe paste. Bring to a boil, cover and simmer for 45 minutes over medium heat.

  6. Taste and adjust seasoning. Thicken the soup to a silky, cream-like consistency by gradually adding the flour, mixed in a little water, stirring constantly to ensure that it's well blended. Use only as much as is needed to make the soup as thick as you like. Finally, add the finely chopped parsley.

  7. Simmer the soup for another 5 to 10 minutes, stirring occasionally and skimming off any foam that forms on the surface.

    Serve | Spoon the soup into deep plates or bowls and serve with crusty bread. The Harira can be kept in the fridge and reheated again.