North African Harira Soup (Printable)

A fragrant tomato-based blend of chickpeas, lentils, and spices, perfect for cozy evenings.

# Ingredient List:

→ Legumes

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

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

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, celery, and carrots. Cook for 6 to 8 minutes until softened.
02 - Incorporate minced garlic and all spices into the pot. Cook for 1 minute, stirring, until fragrant.
03 - Stir in tomato paste and cook for an additional minute. Add chopped tomatoes, chickpeas, lentils, and dried apricots. Mix thoroughly.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 45 to 50 minutes, stirring occasionally, until chickpeas and lentils are tender.
05 - Stir in fresh cilantro, parsley, and lemon juice. Season to taste with salt and black pepper.
06 - Optionally, incorporate cooked vermicelli or rice for added heartiness. Serve hot, garnished with extra herbs and lemon wedges.

# Expert Advice:

01 -
  • It's a one-pot meal that builds incredible depth without fussy technique or timing.
  • The spice blend is generous enough to feel luxurious but never overpowering, and it actually tastes better the next day.
  • You can make it vegetarian or vegan without any compromise, and it's naturally dairy-free.
  • There's something quietly magical about how cinnamon and apricots create this sweet-savory balance that surprises people every time.
02 -
  • Don't skip soaking your dried chickpeas overnight—they won't cook evenly without it, and you'll end up with a soup that's crunchy on the inside of some legumes even after an hour of simmering.
  • Add the lemon juice at the very end, never during cooking, or the acid will prevent the lentils from softening completely.
  • Taste the spice balance before adding salt—cinnamon and paprika already bring saltiness through flavor perception, and oversalting will make the soup taste flat.
03 -
  • If you forget to soak chickpeas overnight, use canned ones—the time you save is worth the minor flavor trade-off, and the soup will still be exceptional.
  • Toast your dried spices in a dry skillet before grinding them fresh if you have a spice grinder; the difference between pre-ground spices and freshly toasted ones is the difference between a good soup and one that tastes like it came from someone who actually knows what they're doing.
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