Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon (Harira)
Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon (Harira) is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.
Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil.
If using the soaked chickpeas, drain them and add to the pot.
Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more.
If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water.
Stir into the soup.
Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley.
And don’t forget to have some extra harissa in a plate on the side.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.