North African Harira Soup (Printable Page)

Savory North African bowl with chickpeas, lentils, tomatoes, and warming spices for cozy nights.

# What You'll Need:

→ 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

# Step-by-Step Guide:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots; cook for 6 to 8 minutes until softened.
02 - Stir in minced garlic and all spices; cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute. Stir in chopped tomatoes, chickpeas, lentils, and dried apricots until well combined.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 45 to 50 minutes, stirring occasionally, until legumes are tender.
05 - Stir in chopped cilantro, parsley, and lemon juice. Adjust seasoning with salt and pepper to taste.
06 - Add cooked vermicelli or rice for a heartier serving if desired.
07 - Ladle into bowls and garnish with extra herbs and lemon wedges; serve hot.

# Expert Tips:

01 -
  • It fills your kitchen with an aroma so good you'll catch yourself pausing mid-chop just to breathe it in.
  • The balance of sweet apricots and warm spices makes it feel like comfort and sophistication at the same time.
  • One pot, one hour, and you've got a soup that tastes like it took all day.
02 -
  • Don't skip the sautéing step—rushing past those first few minutes means missing the foundational flavor that makes this soup sing.
  • The apricots should be chopped small enough to almost disappear, releasing their sweetness into the broth rather than sitting as obvious pieces.
  • Lemon juice at the end is non-negotiable; it's the finishing touch that keeps the soup from tasting flat or heavy.
03 -
  • If your soup tastes flat halfway through cooking, it's usually the spices need time—let it simmer another 5 to 10 minutes before adjusting seasoning.
  • Chop your apricots yourself rather than buying pre-chopped; they're fresher and their sweetness is more pronounced.
  • Save a pinch of cilantro to sprinkle raw on top—it adds a brightness cooked herbs can't quite capture.
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