Moroccan Soup: Harira

It was a rainy day with a chill in the breeze here in The Keys today; this soup sounds like the perfect warm-me-up…



I propose a traditional soup recipe in Morocco. harira is of Andalusian origin.


    Preparation: 60 minutes
    Quantity: 6 people
    Price: cheap

150g chickpeas soaked in water the day before and peeled

  • lentils 50g
  • 30g means vermicelli
  • 1 bunch chopped celery
  • 1 bunch chopped cilantro
  • 1 chopped parsley
  • 1 grated onion
  • 750g grated tomatoes
  • 1 tsp: salt – turmeric – ginger
  • 1/4 teaspoon pepper
  • 1 tbsp olive oil
  • 1.5 liters of water

For Thicken the soup:

  • 150g of flour
  • 2 glasses of water
  • 2 tbsp tomato paste


In a pot, put to cook the onion, chickpeas, lentils, parsley, celery, turmeric, ginger, olive oil and 1.5 l water.

After boiling, cook on medium heat until the chickpeas are tender.

Cut the tomatoes, place in a pot with 25 cl of water and cook for 10 minutes, mix the cooked tomatoes and pass the Chinese to get a seedless…

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