North African Harira Soup (Printable)

Savory tomato broth enriched with chickpeas, lentils, fresh herbs, and warm spices from North Africa.

# What You'll 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 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 ounces) 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

# Directions:

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

# Expert Tips:

01 -
  • It fills your kitchen with a fragrance so good you'll want to bottle it and wear it like perfume.
  • One pot does all the heavy lifting, leaving you free to relax while it simmers.
  • It's naturally filling and nourishing, yet light enough to eat on the warmest days.
  • Tastes even better the next day, making it perfect for meal prep without the effort.
02 -
  • Don't skip the soaking step for dried chickpeas—it's not just about cooking time, it's about texture and flavor you can't rush.
  • The apricots might seem strange until you taste them; they're what makes people pause mid-spoonful and wonder what they're tasting.
  • Lemon juice is essential, not optional—it's the final seasoning that makes every other flavor pop instead of blend into muddy warmth.
03 -
  • If using canned chickpeas to save time, rinse them well and add them in the last 15 minutes of cooking so they don't turn to mush.
  • Toast your dried spices in a dry pan before measuring them if you have time—it wakes them up and makes the soup taste even more alive.
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