North African Harira Soup (Printable)

A savory North African tomato and legume stew with aromatic spices and fresh herbs.

# What You'll Need:

→ Legumes

01 - 1 cup dried chickpeas, soaked overnight and drained or 2 cups canned chickpeas, 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 ounces) 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

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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened, about 6 to 8 minutes.
02 - Stir in garlic and all spices; cook for 1 minute until fragrant.
03 - Add tomato paste and cook 1 minute. Stir in chopped tomatoes, chickpeas, lentils, and dried apricots; mix thoroughly.
04 - Pour in vegetable broth. Bring to a boil, 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 if desired for a heartier dish.
07 - Ladle into bowls and garnish with extra herbs and lemon wedges; serve hot.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but comes together in just over an hour.
  • The spice blend is warm without being aggressive, and the lemon brings everything into sharp focus at the end.
  • It's a one-pot wonder that gets better as it sits, so leftovers are genuinely a gift to your future self.
02 -
  • Don't skip soaking the dried chickpeas overnight if you have time—canned are fine in a pinch, but soaked dried chickpeas become creamier and absorb the spice flavors more deeply.
  • The lemon juice at the end isn't optional; it's what lifts all the warm spices off the palate and keeps the soup from tasting one-dimensional.
  • This soup genuinely tastes better the next day, so make extra and don't apologize for having leftovers.
03 -
  • If you want to deepen the spice flavor even more, toast your dried spices in a dry pan for 30 seconds before adding them to the pot—this brings out their essential oils and makes them taste more vibrant.
  • For a richer, more complex version, add a pinch of saffron or a small spoonful of harissa paste near the end of cooking, after you've tasted it and know you have room for more flavor.
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