bowl of vegetarian harira soup on plate.

Vegetarian Harira Soup, Morocco


6-8 Servings








  • 6 large ripe tomatoes (about 2 lb.), rough chopped
  • 1 large onion, grated
  • 2 celery stalks with leaves, finely chopped
  • 10 cups water
  • 2 cup cooked chickpeas
  • 1 tsp. ground cinnamon
  • 1 ½ Tbsp. ground ginger
  • 1 tsp. turmeric 
  • 1 ½ Tbsp. black pepper
  • 3 Tbsp. salt
  • 3 Tbsp. butter
  • 3 Tbsp. olive oil
  • ¼ cup orange lentils, picked over and washed
  • 3 Tbsp. omato paste, mixed into 1 cup of water
  • ½ cup Jasmine rice (or any long grain rice)
  • 1 bunch cilantro leaves
  • 1 bunch parsley leaves

Make it:

  1. In a food processor, puree the tomatoes, onion and celery. Add 1 cup of water and continue to puree.
  2. Put this puree mixture into a soup pot with 2 more cups of the water, chickpeas, all the spices, butter and olive oil. Cover the pot, turn heat to high and when it boils, reduce heat to a simmer. Cook covered, for 20 minutes. 
  3. Stir in the lentils, tomato paste mixture, rice and the rest of the water. Bring to a simmer, covered and cook for 10 more minutes. 
  4. Add the cilantro and parsley, taste for enough salt and pepper, adding as needed. Cook 5-10 more minutes, or until the lentils and rice are tender. Taste again for seasoning.

Notes: It’s easy to cook dry beans and chickpeas: 

  • the day before you want to cook them, put them in a container with enough water to cover them above 2 inches. Refrigerate overnight. 
  • Drain the chickpeas (or beans) and put them in a pot with enough water to cover them about 2 inches. Bring to a boil and reduce to a simmer, covered, but with lid a little off the pot. Cook until tender (45minutes to 2hours depending on age of the beans). Drain and use as needed.
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