North African Harira Soup (Printable)

A fragrant tomato-based soup with chickpeas, lentils, and warming spices from North Africa.

# Components:

→ 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

# Method:

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 - Incorporate garlic and spices into the pot. Stir and cook for 1 minute until aromatic.
03 - Stir in tomato paste and cook for an additional minute. Add chopped tomatoes, chickpeas, lentils, and dried apricots. Mix thoroughly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 45 to 50 minutes, stirring occasionally, until chickpeas and lentils are tender.
05 - Stir in fresh cilantro, parsley, and lemon juice. Season with salt and pepper to taste.
06 - Add cooked vermicelli or rice if desired to make the soup heartier.
07 - Ladle the soup into bowls and garnish with extra herbs and lemon wedges. Serve hot.

# Expert Advice:

01 -
  • It's a one-pot wonder that tastes infinitely better than it has any right to, given how little fussing it requires.
  • The spice blend hits sweet, savory, and warming all at once—your kitchen will smell like someone who knows what they're doing.
  • Chickpeas and lentils make it hearty enough to feel like a complete meal without any heaviness.
02 -
  • Don't skip the lemon juice at the end—it's not just seasoning, it's the final note that makes every other flavor pop and prevents the soup from tasting one-dimensional.
  • If your chickpeas are still firm after 45 minutes, give them another 10–15 minutes rather than serving undercooked; tender is everything here.
  • The apricots soften into the broth, which is exactly what should happen—don't worry if they seem to disappear, their sweetness is woven throughout.
03 -
  • If using dried chickpeas, soak them overnight—they cook more evenly and have a better texture than trying to rush them with a quick boil.
  • The soup is naturally vegan and dairy-free; just confirm your broth is plant-based if that matters to you or your guests.
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