North African Harira Soup (Printable Version)

A tomato and legume dish featuring warming spices and fresh herbs for a comforting North African meal.

# Components:

→ 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 Additions

20 - 1/2 cup dried apricots, chopped
21 - Juice of 1 lemon

→ Optional Garnishes

22 - Lemon wedges
23 - Extra fresh cilantro or parsley
24 - Cooked vermicelli or rice

# Preparation steps:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots, then sauté for 6 to 8 minutes until softened.
02 - Incorporate minced garlic and all spices, cooking for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute. Then add chopped tomatoes, chickpeas, lentils, and dried apricots, mixing thoroughly.
04 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 45 to 50 minutes, stirring occasionally until chickpeas and lentils are tender.
05 - Stir in chopped cilantro, parsley, and lemon juice. Season to taste with salt and black pepper.
06 - Optionally, mix in cooked vermicelli or rice to enhance heartiness.
07 - Ladle hot soup into bowls and garnish with additional herbs and lemon wedges as desired.

# Expert Advice:

01 -
  • It tastes even better the next day, so you're actually ahead of the game when you make it.
  • The combination of sweet apricots and savory spices hits a flavor balance that keeps you coming back for another spoonful.
  • One pot means less cleanup, and honestly, who doesn't appreciate that on a chilly evening?
02 -
  • The spices need that one minute of cooking time with the oil—skipping this step or rushing it will give you a soup that tastes flat, no matter what else you do.
  • Fresh lemon juice at the very end is non-negotiable; it's the difference between a soup you like and one you can't stop thinking about.
03 -
  • If you're using canned chickpeas, add them in the last 20 minutes of cooking so they don't turn to mush—they just need to heat through.
  • Taste the soup multiple times as it simmers; the longer it cooks, the more the spices integrate, and you might find you need less salt than you initially thought.
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