Moroccan Harira a Favourite in Algeria
Discover the soul-warming flavors of "Moroccan Harira: A Favourite in Algeria," a hearty, spice-infused soup that’s perfect for any season. This beloved North African recipe marries the earthy richness of red lentils and chickpeas with the vibrant blend of cinnamon, turmeric, ginger, and cumin, creating a fragrant symphony of flavors. Fresh cilantro and parsley add a bright, herbaceous finish, while tomatoes and a hint of flour transform the broth into a luscious, slightly thickened base. Simmered to perfection with short-grain rice for added heartiness, this comforting soup is traditionally served with lemon wedges for a zesty kick and dates or crusty bread for a complete, authentic experience. Ready in just 90 minutes, this one-pot meal is a celebration of Moroccan and Algerian culinary traditions, ideal for cozy family dinners or special gatherings.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 Celery stalk, finely diced
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh parsley, chopped
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Ground ginger
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 4 large Tomatoes, blended or grated
- 2 tablespoons Tomato paste
- 0.5 cup Red lentils, rinsed
- 1 cup Cooked or canned chickpeas, drained and rinsed
- 0.25 cup Short-grain rice
- 2 tablespoons Flour
- 0.25 cup Lukewarm water (for flour slurry)
- 6 cups Chicken or vegetable broth
- 2 Lemon wedges (for serving)
- Dates or crusty bread (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and celery and sauté until softened, about 5 minutes.
Stir in the chopped cilantro and parsley, then add the cinnamon, turmeric, ginger, cumin, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Add the blended or grated tomatoes and tomato paste. Stir well and let the mixture simmer for 10 minutes, allowing the flavors to meld.
Pour in the chicken or vegetable broth and bring to a gentle boil.
Add the rinsed red lentils and chickpeas. Reduce the heat to low, cover the pot, and let simmer for 30 minutes.
In the meantime, prepare a flour slurry by mixing the flour with 1/4 cup of lukewarm water until smooth and lump-free.
Gradually stir the flour slurry into the simmering soup, ensuring it is well combined. This will slightly thicken the soup.
Add the rice and continue to simmer for another 20-25 minutes, or until the rice and lentils are tender, stirring occasionally to prevent sticking.
Taste and adjust seasoning if necessary. The soup should be rich, fragrant, and slightly thickened.
Serve hot, garnished with extra parsley, alongside lemon wedges for squeezing over the top. Optionally, serve with dates or crusty bread on the side for an authentic experience.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9237 mg | 402% | |
| Total Carbohydrate | 176.9 g | 64% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 50.7 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4050 mg | 86% | |
*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.
