North African Harira Soup (Printable Version)

Hearty tomato, chickpeas, lentils, and spices blend in a comforting North African classic.

# What You Need:

→ Legumes

01 - 1 cup dried chickpeas (soaked overnight and drained) or 2 cups canned chickpeas (drained and rinsed)
02 - 1/2 cup dried lentils (rinsed)

→ Vegetables

03 - 2 tbsp 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 tsp ground cumin
12 - 1 tsp ground cinnamon
13 - 1/2 tsp ground ginger
14 - 1/2 tsp ground turmeric
15 - 1/2 tsp paprika
16 - 1/4 tsp cayenne pepper (optional)
17 - Salt and black pepper (to taste)

→ Liquids

18 - 6 cups vegetable broth
19 - 2 tbsp tomato paste

→ Sweet & Savory

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

# Directions:

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

# Expert Advice:

01 -
  • It's the kind of soup that tastes like it took hours but comes together in just over an hour, making you feel like a wizard in the kitchen.
  • The spice blend is forgiving and warm without being aggressive, welcoming even if you're new to North African flavors.
  • Leftovers taste even better the next day, so this is the perfect make-ahead dish for busy weeks.
02 -
  • If your dried chickpeas aren't tender after 45 minutes, give them another 15—some batches cook slower, and there's no fixing crunchy chickpeas once they're in the bowl.
  • Don't skip the minute of cooking the spices in oil; that's when they release their deepest flavors instead of tasting raw and dusty.
  • The lemon juice at the end isn't optional—it's what makes people ask for the recipe.
03 -
  • If you're using canned chickpeas to save time, don't add them until the last 15 minutes so they don't fall apart from overcooking.
  • The real secret is not rushing the simmer—low and slow lets the spices meld with the tomatoes and create something more complex than their individual parts.
Go Back