Djemma El Fna Harira Soup
Transport your taste buds to the bustling streets of Marrakech with this flavorful Djemma El Fna Harira Soup, a beloved Moroccan classic often enjoyed during Ramadan. This hearty, aromatic soup is a symphony of vibrant spices, tender lentils, and chickpeas simmered in a rich, tomato-based broth. Infused with notes of turmeric, cinnamon, ginger, and smoked paprika, each spoonful bursts with authentic North African flavor. Vermicelli or broken spaghetti adds a delicate texture, while fresh parsley and cilantro elevate the dish with a refreshing herbal finish. Perfect as a satisfying starter or light main course, this soup is best served with fresh lemon wedges to brighten its warming spices. With just 20 minutes of prep and simple pantry staples, Harira is an irresistible, crowd-pleasing comfort food for any occasion.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, peeled and diced
- 4 garlic cloves, minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 14 ounces canned crushed tomatoes
- 1 cup lentils, rinsed and drained
- 1 cup chickpeas, cooked or canned (drained and rinsed)
- 0.5 cup vermicelli or broken spaghetti
- 8 cups vegetable broth or chicken broth
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh cilantro, chopped
- 1 fresh lemon, sliced (for serving)
- salt, to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, celery, and carrot, and sauté for 5–7 minutes until softened.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the turmeric, cinnamon, ginger, black pepper, smoked paprika, and cumin. Stir the spices into the vegetable mixture for 1–2 minutes to toast the spices.
Pour in the crushed tomatoes and cook for 5 minutes, letting the flavors meld.
Add the lentils, chickpeas, and broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
Add the vermicelli or broken spaghetti and continue simmering for an additional 10 minutes, or until the pasta is cooked through.
Stir in the chopped parsley and cilantro, reserving a small amount for garnish. Taste the soup and adjust with salt as needed.
Serve hot, garnished with the reserved parsley and cilantro. Serve with fresh lemon slices on the side for squeezing into the soup just before eating.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5803 mg | 252% | |
| Total Carbohydrate | 271.7 g | 99% | |
| Dietary Fiber | 60.9 g | 217% | |
| Total Sugars | 57.1 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 5723 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
