North African Harira Soup (Printable)

Savory tomato and legume stew with warming spices, herbs, and a hint of sweetness from dried apricots.

# Ingredient List:

→ 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 black pepper to taste

→ Liquids

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

→ Sweet & Savory Touch

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

# Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Sauté for 6 to 8 minutes until softened.
02 - Stir in garlic and all spices. Cook for 1 minute until fragrant.
03 - Add tomato paste and cook for another minute. Then add chopped tomatoes, chickpeas, lentils, and dried apricots. Stir to combine.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 45 to 50 minutes, stirring occasionally, until legumes are tender.
05 - Stir in cilantro, parsley, and lemon juice. Season with salt and black pepper to taste.
06 - Add cooked vermicelli or rice for a heartier texture if desired.
07 - Ladle into bowls and garnish with extra herbs and lemon wedges. Serve hot.

# Expert Advice:

01 -
  • It's the kind of soup that tastes better the next day, so it practically makes dinner twice.
  • One pot, no fussy techniques—just honest ingredients doing what they do best together.
  • The spice blend wakes up your kitchen and your senses without needing anything fancy.
02 -
  • Don't skip soaking the chickpeas overnight if you're using dried—they'll cook faster and taste creamier.
  • Add the lemon juice at the very end; it keeps the herbs bright and prevents the acidity from breaking down the delicate flavors.
  • Taste as you go—salt levels vary wildly depending on your broth, so don't be shy about adjusting.
03 -
  • If you use canned chickpeas, add them later (in the last 20 minutes) so they don't turn mushy and fall apart.
  • The vermicelli or rice is traditional and makes it a complete meal—stir it in just before serving so it doesn't get soggy.
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