Harira Chickpea And Lentil Soup Recipes

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BEST HARIRA (MOROCCAN CHICKPEA & LENTIL SOUP)



BEST Harira (Moroccan Chickpea & Lentil Soup) image

The national soup of Morocco, this Harira recipe is a total flavor explosion. It's no wonder it's such a popular soup, it will WOW your taste buds!

Provided by Kimberly Killebrew

Categories     Entree     Main Dish     Side Dish     Starter

Time 2h

Number Of Ingredients 28

3 tablespoons oil
1 pound beef or lamb (,cut into 1/2 inch cubes)
1 large yellow onion (,diced)
2 ribs celery (,diced)
2 cloves garlic (,minced)
2 teaspoons minced ginger
28 ounce can diced tomatoes
1/4 cup tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground turmeric
2 teaspoons sweet paprika
1 teaspoon smoked paprika
1/2 teaspoons ground cinnamon
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced preserved lemon
2 teaspoons harissa ((for some added flavor and heat))
Homemade Harissa (, click link for recipe (highly recommended!))
8 cups beef or lamb broth
3/4 cup dried chickpeas soaked overnight then rinsed and drained (or one 15 ounce can, drained)
3/4 cup dried French Le Puy lentils ((they hold their shape and texture better than regular brown lentils))
1/4 cup long grain rice ((another traditional alternative is broken up vermicelli pasta))
1/3 cup sliced green olives (,drained and sliced (we used Lindsay Naturals))
1/3 cup sliced black olives (,drained and sliced (we used Lindsay Naturals))
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
Lemon wedges for serving

Steps:

  • Heat the oil in a pot over medium high heat and brown the beef. Transfer the beef to a plate and set aside. (Leave the browned bits in the pot, those are going to give our harira tremendous flavor.)
  • Add the onions and cook until soft and translucent and they turn golden, 6-8 minutes. Add the celery, garlic and ginger and cook for another two minutes. Add the tomatoes, tomato paste, spices preserved lemon and harissa (if using) and let the mixture simmer for a couple of minutes.
  • Return the beef to the pot with the chickpeas and lentils. Add the broth, bring to a boil, cover and simmer over low heat for one hour. Add the rice, cover and continue to simmer for another 30 minutes.
  • Stir in the olives, cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste and more harissa if you prefer it spicier.
  • Garnish with some chopped fresh cilantro and celery leaves. If you like, serve the harira with lemon wedges to squirt in some lemon juice. Harira is traditionally served with a side serving of dried dates.

Nutrition Facts : Calories 449 kcal, Carbohydrate 47 g, Protein 32 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1304 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS



Harira: Moroccan Chickpea Stew with Chicken and Lentils image

Harira is traditionally served each night of Ramadan to break the fast.

Provided by Food Network

Categories     main-dish

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 20

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Steps:

  • Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
  • Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
  • Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
  • Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)



Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon) image

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Provided by Joan Nathan

Categories     Rosh Hashanah/Yom Kippur     Soup/Stew     Dinner     Kosher     Vegetarian     Chickpea     Lentil     Parsley     Cilantro     Carrot     Tomato

Yield 8-10 servings

Number Of Ingredients 18

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)

Steps:

  • 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. 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.

HARIRA - CHICKPEA AND LENTIL SOUP



Harira - Chickpea and Lentil Soup image

I am posting it here for safe keeping and will be making before long. It looks absolutely delicious. It is a traditional Ramadan Soup. UPDATE - I have now made the soup and love it; I made it with red lentils which worked fine.

Provided by Deantini

Categories     Clear Soup

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 bunch cilantro, fresh
1/2 bunch parsley, fresh
4 cups chicken broth
1/2 cup green lentil (or brown)
0.5 (19 ounce) can chickpeas, drained and rinsed
1 (19 ounce) can tomatoes, drained and chopped
1 onion, chopped
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon cinnamon
1 lemon, thinly sliced
6 pitted dates, halved (optional)

Steps:

  • Chop 2 tbsp each of cilantro and parsley, set aside.
  • Tie together the remainder of the parsley and cilantro bunches and place in large sauce pan. Add chicken stock and bring to boil. Reduce heat to low, cover and simmer for 15 minute Discard herb bundle.
  • Add lentils, cover and simmer for 15 minute.
  • Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, tumeric, and pepper, cover and simmer for 30 minute.
  • Remove 3 cups of soup and blend with hand blender or food processor.
  • Return to pot and heat through. Stir in lemon juice, oil and reserved herbs.
  • Ladle soup into bowls and sprinkle with cinnamon and top of lemon slices and dates.

MOROCCAN HARIRA RECIPE



Moroccan Harira Recipe image

Harira is a thick and wholesome Moroccan soup, that is enjoyed all year round. Easy to make, this flavorful one-pot soup can be made in plenty and is a crowd pleaser.

Provided by Roxana Begum

Categories     Soups

Time 1h15m

Number Of Ingredients 23

3 tablespoons extra-virgin olive oil
¾ pound chicken leg quarters (or lamb shoulder with bone, cut into smaller pieces)
1 large onion (finely diced, about 2 cups)
2 stalks celery with tender leaves (chopped)
4 garlic cloves (minced)
2½ teaspoons ground ginger ((dried ginger powder))
1½ teaspoons ground black pepper
1½ teaspoons turmeric
2 teaspoons ground cumin
⅓ teaspoon cayenne pepper (or chili powder)
1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
1 teaspoon salt (more as needed)
4 cups crushed tomatoes (canned or diced fresh tomatoes)
8 cups water (or stock, more as needed)
1 cup green lentils (or brown lentils, rinsed)
⅓ cup chopped cilantro (parsley or combination)
1 15-ounce canned chickpeas (drained, see note)
¼ pound vermicelli (broken into 1-inch pieces, or ½ cup rice)
2 tablespoons flour (durum whole wheat or all purpose)
¼ cup lemon juice
¼ teaspoon saffron (ground and dissolved in 2 tablespoons hot water)
1 tablespoon ghee
Lemon wedges

Steps:

  • Heat olive oil in a large cooking pot over medium-high. Pat dry chicken pieces, transfer to pot in a single layer and brown on both sides at high heat.
  • Add diced onion and cook until softened and translucent, stirring occasionally, about 10 minutes. Stir in celery, garlic, ginger, black pepper, turmeric, cumin, cayenne, cinnamon and cook for 2 minutes.
  • Then add salt, crushed tomatoes, water, lentils, half the herbs and bring it to a boil. Lower the heat and simmer until lentils are cooked soft, about 30 minutes.
  • De-bone the chicken and discard the bones. Shred the chicken and add it back to the soup. Add more liquid as needed to keep the soup consistency thick but pourable. Taste and adjust seasonings.
  • Next add canned chickpeas and pasta to the soup. And cook until pasta is al dente, about 5 to 10 minutes. (see notes)
  • In a small bowl, take the flour and add water, little by little, to make a thin paste. Add this flour paste gradually to the simmering soup, while stirring continuously. The consistency of the soup should be thick and velvety.
  • Stir in lemon juice as per taste. Top the soup with saffron water, remaining herbs and ghee. Serve it hot with lemon wedges on the side.

Nutrition Facts : ServingSize 1 Cup, Calories 171 kcal, Carbohydrate 20 g, Protein 8 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 264 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 5 g

HARIRA (MOROCCAN LENTIL SOUP)



Harira (Moroccan Lentil Soup) image

Tomato soup with lentils,chickpeas, and vermicelli pasta. Perfect for those cold winter days. This soup is served everyday during the holy month of Ramadan. This is a modified recipe from my mother.

Provided by misscasablanca

Categories     Lentil

Time 2h50m

Yield 12 serving(s)

Number Of Ingredients 17

1 lb chicken or 1 lb beef
1 teaspoon turmeric
1 1/2 teaspoons black pepper
1 teaspoon cinnamon (optional)
1/4 teaspoon ginger
1/4 teaspoon cayenne pepper
2 tablespoons margarine
3/4 cup celery
1 onion
1 red onion
1/2 cup fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
3/4 cup lentils (soaked in water overnight)
1 (15 ounce) can chickpeas, drained (or dried ones soaked in water)
4 ounces vermicelli (cut in small pieces)
1 lemon

Steps:

  • Chop celery, onion, cilantro.
  • Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat.
  • Stir tomatoes(without juice) into the mixture and let simmer for 15 minutes.
  • Pour tomato juice, 7 cups water, and the lentils into the pot.
  • Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally.
  • About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes.
  • Serve soup with lemon wedges on the side.
  • This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).

Nutrition Facts : Calories 189, Fat 6.5, SaturatedFat 2.1, Cholesterol 20, Sodium 157.8, Carbohydrate 23, Fiber 4.4, Sugar 3.3, Protein 10.4

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From vegkitchen.com


HARIRA (MOROCCAN CHICKPEA SOUP) - GRITS AND CHOPSTICKS
2018-07-18 Pour in the tomatoes, tomato paste, chickpeas and stir together, bringing everything to a simmer. Add the stock, rice, Puy lentils, and a handful of the cilantro and parsley leaves. Bring the soup to a boil, then reduce the heat to low, cover and simmer for 20-25 minutes until the rice is cooked and the lentils are tender.
From gritsandchopsticks.com


MOROCCAN SOUP - RECIPE IDEAS, PRODUCT REVIEWS, HOME DECOR …
2022-07-01 Harira (Moroccan Chickpea and Lentil Soup) Author: hostthetoast.com; Description: Dec 4, 2019 — Harira is a comforting Moroccan soup that features chickpeas, lentils, and plenty of deep flavors from harissa paste and toasted spices. More information: Find by keywords: moroccan soup harira, moroccan soup bar chickpea bake, moroccan soup ...
From aabla2013.com


SPICED VEGGIE, LENTIL & CHICKPEA SOUP (HARIRA) WITH CILANTRO YOGURT
Harira is a classic Moroccan comfort soup made with tomatoes, lentils, chickpeas, fresh herbs, and dried spices And it's even better the next day!. Add this recipe to …
From mealime.com


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