Moroccan Lentil and Chickpea Soup (Harira)
This zesty, fragrant lentil and chickpea soup delivers all the bold flavours starting with a hearty herbed tomato broth. The mix of warming spices – smoked paprika, cumin, coriander, cinnamon and red pepper flakes (I used Aleppo pepper) add a hint of heat and deepens the flavours.
The soup has lots of texture from the chickpeas, lentils and orzo and the whole dish is brightened with fresh lemon juice.
What Makes this Soup so Hearty
- chickpeas
- lentils
- orzo
What Gives this Soup so much Flavour
- garlic
- ginger
- coriander
- smoked paprika
- cumin
- cinnamon
- red pepper flakes
This is comfort food at its best especially when served with thick slices of sourdough bread.
Moroccan Lentil and Chickpea Soup (Harira)
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ⅛ tsp red pepper flakes
- ¾ cup fresh parsley, chopped
- 4 cups low sodium vegetable broth
- 4 cups water
- 1 (15 ounce) can chickpeas, rinsed
- 1 cup brown lentils, rinsed
- 1 (28-ounce) can tomatoes, crushed
- ½ cup orzo
- 4 ounces swiss chard, stemmed and cut into ½-inch pieces
- 2 tbsp lemon juice
- salt and pepper
- lemon wedges
Instructions
- Heat oil in a large Dutch oven over medium-high heat until shimmering.
- Add onion and celery and cook, stirring frequently, until translucent and starting to brown.
- Reduce heat to medium, add garlic and ginger, and cook until fragrant.
- Stir in coriander, paprika, cumin, cinnamon, and pepper flakes and cook for 1 minute. Stir in ½ cup parsley and cook for 1 minute.
- Stir in broth, water, chickpeas, and lentils; increase heat to high and bring to a simmer.
- Reduce heat to medium-low, partially cover, and gently simmer until lentils are just tender, about 20 minutes.
- Stir in tomatoes and orzo and simmer, partially covered, for 7 minutes, stirring occasionally.
- Stir in chard and continue to cook, partially covered, until pasta is tender, about 5 minutes longer.
- Remove from heat and stir in lemon juice, remaining ¼ cup parsley.
- Season with salt and pepper to taste. Serve with lemon wedges and bread. Recipe inspired by America’s Test Kitchen
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
Posted in Soup & Salad
I really enjoyed preparing this soup! A bit labor intensive with the prep but I don’t mind chopping. The spices and texture of the chickpeas, tomatoes & orzo make it enjoyable to eat. I noticed a slightly off putting flavor that tends to linger on the palate. Would love to know what that might be because except for that I’d definitely make it again!
I really like this soup. I made it last week.
Not sure of the lingering flavor that you didn’t like. Possibly the smoked paprika? Next time try regular paprika.