Delicious Moroccan Harira Soup with Chickpeas and Vermicelli

Introduction

Indulge in the exquisite flavors of Morocco with our tantalizing Harira soup, a comforting and nutritious dish that embodies the essence of Moroccan cuisine. This hearty soup is a staple in Moroccan households, enjoyed during the holy month of Ramadan and throughout the year.

Made with a blend of chickpeas, lentils, and vermicelli, Harira is a symphony of textures and flavors. The chickpeas provide a nutty and earthy base, while the lentils add a touch of sweetness and complexity. The vermicelli pasta gives the soup a delightful texture, soaking up the flavorful broth.

Ingredients

To create this culinary masterpiece, you will need:
1 cup dried chickpeas, soaked overnight
1 cup brown lentils, picked over and rinsed
1 onion, chopped
3 cloves garlic, minced
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup olive oil
8 cups vegetable broth
1 cup chopped tomatoes
1 cup uncooked vermicelli
1 lemon, cut into wedges

Steps

1. Prepare the chickpeas: In a large pot, combine the soaked chickpeas with fresh water. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the chickpeas are tender.
2. Sauté the aromatics: While the chickpeas are simmering, heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion, garlic, parsley, cilantro, cumin, ginger, turmeric, black pepper, and cinnamon to the pot. Sauté for about 5 minutes, or until the onion is softened and translucent.
3. Add the lentils: Drain the lentils and add them to the pot. Stir to combine.
4. Add the tomatoes and broth: Add the tomatoes to the pot and cook for about 2 minutes, or until they begin to soften. Pour in the vegetable broth and bring to a boil.
5. Add the chickpeas: Once the broth is boiling, add the cooked chickpeas to the pot.
6. Simmer: Reduce heat and simmer the soup for about 30 minutes, or until the lentils are tender.
7. Add the vermicelli: Add the vermicelli to the soup and cook for about 5 minutes, or until the pasta is tender.
8. Season to taste: Taste the soup and add additional salt and pepper as needed.
9. Serve: Ladle the hot Harira soup into bowls and serve immediately with lemon wedges for garnish.

Tips

• For a richer flavor, use homemade vegetable broth.
• If you don't have vermicelli, you can substitute it with short-cut pasta, such as elbow macaroni or penne.
• To make the soup ahead of time, prepare the soup as directed, but omit the vermicelli. When ready to serve, reheat the soup and add the vermicelli.
• For a vegan version of Harira, use vegetable broth instead of chicken or beef broth and omit the butter.

FAQs

What is Harira soup?

Harira is a traditional Moroccan soup made with a blend of chickpeas, lentils, and vermicelli. It is often flavored with cumin, ginger, turmeric, black pepper, and cinnamon.

What is the best way to serve Harira soup?

Harira soup is typically served hot with lemon wedges for garnish. It can be accompanied by fresh bread for dipping.

Can I freeze Harira soup?

Yes, Harira soup can be frozen for up to 3 months. To freeze, let the soup cool completely, then transfer it to an airtight container. When ready to eat, thaw the soup overnight in the refrigerator and reheat it over medium heat until warmed through