Vegetable harira soup

Traditionally harira is a Moroccan soup of lamb, vegetables and pulses, popularly served to break the fast of Ramadan.

  • 2 hrs cooking
  • Serves 6
  • Print


Vegetable harira soup
  • 1 cup (200g) dried chickpeas (garbanzo beans)
  • 2 kilogram ripe tomatoes
  • 2 tablespoon olive oil
  • 2 onions (340g), chopped coarsely
  • 2 sticks celery (300g), trimmed, chopped coarsely
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1.25 litre (5 cups) water
  • 1 cup (200g) french-style green lentils
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup coarsely chopped fresh coriander


Vegetable harira soup
  • 1
    Soak chickpeas overnight in a medium bowl of cold water. Drain; rinse well.
  • 2
    Soak saffron in a small bowl with 1 tablespoon water.
  • 3
    Cut a shallow cross in the base of tomatoes; place in a large bowl. Cover with boiling water, stand for 30 seconds; drain. Remove skins and discard; purée flesh in a blender.
  • 4
    Heat oil in a large saucepan over medium heat; cook onion, celery, ground spices and saffron with soaking liquid, stirring for 5 minutes or until vegetables have softened. Add puréed tomatoes, the water and chickpeas; bring to the boil. Skim off any scum that rises to the surface. Reduce heat to low; simmer, partially covered, for 45 minutes. Add lentils; simmer, partially covered for 45 minutes or until lentils and chickpeas are tender. Season with salt.
  • 5
    Stir half the herbs through soup. Divide soup among bowls; serve topped with remaining herbs.


You will need to start this recipe the day before.

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