Best 3 Chickpea Harira Recipes

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Indulge in the flavors of Morocco with Chickpea Harira, a traditional and hearty soup that delights the senses. This wholesome dish, commonly enjoyed during Ramadan, is a culinary symphony of chickpeas, lentils, and a chorus of vegetables, simmered to perfection in a rich tomato broth. Moroccan spices like cumin, coriander, and ginger add warmth and depth, while the tanginess of lemon and the freshness of herbs bring a vibrant balance. Discover variations of this beloved soup, from a classic version to a speedy Instant Pot variation and even a vegan adaptation that caters to diverse dietary preferences. Embark on a culinary journey and explore the diverse world of Chickpea Harira, a comforting and flavorful dish that promises to tantalize your taste buds.

Let's cook with our recipes!

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS



Harira: Moroccan Chickpea Stew with Chicken and Lentils image

Harira is traditionally served each night of Ramadan to break the fast.

Provided by Food Network

Categories     main-dish

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 20

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Steps:

  • Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
  • Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
  • Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
  • Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

HARIRA - CHICKPEA AND LENTIL SOUP



Harira - Chickpea and Lentil Soup image

I am posting it here for safe keeping and will be making before long. It looks absolutely delicious. It is a traditional Ramadan Soup. UPDATE - I have now made the soup and love it; I made it with red lentils which worked fine.

Provided by Deantini

Categories     Clear Soup

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 bunch cilantro, fresh
1/2 bunch parsley, fresh
4 cups chicken broth
1/2 cup green lentil (or brown)
0.5 (19 ounce) can chickpeas, drained and rinsed
1 (19 ounce) can tomatoes, drained and chopped
1 onion, chopped
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon cinnamon
1 lemon, thinly sliced
6 pitted dates, halved (optional)

Steps:

  • Chop 2 tbsp each of cilantro and parsley, set aside.
  • Tie together the remainder of the parsley and cilantro bunches and place in large sauce pan. Add chicken stock and bring to boil. Reduce heat to low, cover and simmer for 15 minute Discard herb bundle.
  • Add lentils, cover and simmer for 15 minute.
  • Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, tumeric, and pepper, cover and simmer for 30 minute.
  • Remove 3 cups of soup and blend with hand blender or food processor.
  • Return to pot and heat through. Stir in lemon juice, oil and reserved herbs.
  • Ladle soup into bowls and sprinkle with cinnamon and top of lemon slices and dates.

HARIRA (CHICKPEA, LAMB AND CORIANDER SOUP)



Harira (Chickpea, Lamb and Coriander Soup) image

This is a wonderfully spiced and filling soup. Mmmmm, wish we had a winter around here... This is North African comfort food at it's best. Serve with toasted pita or Morrocan flat bread drizzled with a bit of good quality olive oil. If you're not crazy about cloves, like my DH, you can reduce to 1/4 tsp and adjust from there.

Provided by Jostlori

Categories     Stew

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 small brown onions, chopped
2 large garlic cloves, crushed
1 lb lamb shoulder steak, trimmed of excess fat and cut into small chunks
1 1/2 teaspoons cumin, ground
2 teaspoons paprika
1/2 teaspoon clove, ground
1 bay leaf
2 tablespoons tomato paste
5 1/4 cups beef stock
3 (10 ounce) cans chickpeas (or less, depending on your taste)
28 ounces tomatoes, diced (use a GOOD quality tomato)
1/2 cup coriander, finely chopped (cilantro)
fresh coriander leaves, for garnish
black olives, for garnish

Steps:

  • Heat the oil in a large heavy-bottomed saucepan or stockpot. Add the onion and garlic and cook for 5 minutes, or until softened.
  • Add the meat in batches, and cook over high heat until the meat is browned on all sides. Return all the meat to the pan.
  • Add the spices and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.
  • Add the stock to the pan, stir well and bring to a boil.
  • Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender. Stir occasionally. Season to taste with salt and pepper.
  • Serve garnished with coriander leaves and small black olives.

Tips:

  • Use dried chickpeas: Dried chickpeas are more flavorful and have a better texture than canned chickpeas. Be sure to soak them overnight before cooking.
  • Roast the vegetables: Roasting the vegetables before adding them to the soup concentrates their flavor and gives the soup a deeper color.
  • Use a flavorful broth: The broth is the base of the soup, so be sure to use a flavorful one. You can use chicken broth, vegetable broth, or even beef broth.
  • Add spices and herbs: Spices and herbs add depth of flavor to the soup. Be sure to use a variety of spices, such as cumin, coriander, paprika, and turmeric.
  • Simmer the soup for at least 30 minutes: This allows the flavors to meld and the chickpeas to soften.
  • Serve with your favorite toppings: Harira is traditionally served with a dollop of yogurt, a squeeze of lemon juice, and a sprinkling of fresh herbs. You can also add a side of pita bread or couscous.

Conclusion:

Harira is a delicious and nutritious soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of chickpeas, vegetables, and spices, harira is a hearty and flavorful soup that is sure to please everyone at your table.

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