# Harira – Moroccan Soup

Recipe by [Inês Carvalho](https://fridge.menu/en/u/inescarvalho)

A warming Moroccan soup with chickpeas, lentils and spices.

Servings: 4 · Cook 20 min · Soups

![AI photo: Harira – Moroccan Soup](https://image.fridge.menu/adaptations/3s3ea260/d8f9f48f3544035a77aad028a045aa8f8c963c7d2e112c51ab83b01978e72d67.jpg)

## Ingredients

- 1 tbsp [Cumin](https://fridge.menu/en/i/cumin)
- 1 tbsp [Ground coriander](https://fridge.menu/en/i/ground-coriander)
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 3 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 2 pcs [Celery](https://fridge.menu/en/i/celery) — diced
- 50 g [Tomato paste](https://fridge.menu/en/i/tomato-paste)
- 400 g [Canned chopped tomatoes](https://fridge.menu/en/i/canned-chopped-tomatoes)
- 100 g [Courgette](https://fridge.menu/en/i/zucchini) — coarsely grated
- 1 tsp [Turmeric](https://fridge.menu/en/i/turmeric)
- 1 tbsp [Ginger](https://fridge.menu/en/i/ginger) — finely grated
- 0.5 pcs Red chilli — finely chopped
- 1 tsp [Paprika](https://fridge.menu/en/i/paprika)
- 1 tsp [Smoked paprika](https://fridge.menu/en/i/smoked-paprika)
- 1 pinch [Saffron](https://fridge.menu/en/i/saffron)
- 1 l [Stock](https://fridge.menu/en/i/stock)
- 1 can [Chickpeas](https://fridge.menu/en/i/chickpeas) — drained and rinsed
- 75 g Red lentils
- 0.5 pcs [Lemon](https://fridge.menu/en/i/lemon) — juice
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste, freshly ground
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 tsp [Salt](https://fridge.menu/en/i/salt)
- 0.5 tsp [Smoked paprika](https://fridge.menu/en/i/smoked-paprika)
- 1 bunch [Mint](https://fridge.menu/en/i/mint) — fresh
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — roughly chopped

## Steps

1. Toss the chickpeas with olive oil, smoked paprika and salt, and roast on a lined baking tray in an oven preheated to 175°C (fan) for about 20–25 minutes, turning a few times during roasting. (23 min)
2. Toast the cumin and coriander in a dry hot pan, stirring, until fragrant. Lower the heat, add the oil, onion and garlic and fry, stirring, until the onion is soft.
3. Add the celery, tomato paste, chopped canned tomatoes, courgette, turmeric, ginger, red chilli, paprika, smoked paprika, saffron, stock, chickpeas and red lentils.
4. Bring to the boil, stirring, cover, lower the heat and simmer gently for about 20–25 minutes. (23 min)
5. Season with lemon juice, salt and black pepper and serve the hot soup with the roasted chickpeas, mint and parsley.

Published 2026-10-08

https://fridge.menu/en/r/harira-3s3ea260

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