Name: Harira: North African Vegetable Soup-Stew
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 2 tablespoons olive oil; 1 cup finely chopped, peeled yellow onion (about 1 medium onion); ½ cup finely chopped, trimmed celery (about 1 large celery stalk); ½ cup finely chopped, peeled carrot (about 2 small carrots); 1 teaspoon turmeric; 1 teaspoon salt; ½ teaspoon cinnamon; ¼ teaspoon dried ginger; ¼ teaspoon cumin; ¼ teaspoon freshly ground black pepper; 1 15-ounce can (411 g) diced tomatoes with their juices; 2 cups cooked chickpeas, or 1 15-ounce can cooked chickpeas; ½ cup dried red lentils, rinsed; ½ cup brown rice, rinsed; 3 cups vegetable stock; ½ cup finely chopped, fresh parsley; White yogurt to serve (optional); Fermented vegetables, such as sauerkraut to serve (optional)

Harira is a thick, filling soup-stew made with chickpeas, red lentils, brown rice and vegetables. Harira is scented with a bunch of spices like turmeric, dried ginger, cumin and cinnamon, which add depth and a distinctly aromatic flavor.

Harira originated in Morocco.

Plate of harira, a North African stew made with chickpeas, lentils, rice and vegetables. Served with sauerkraut

Muslims eat harira during Ramadan, the ninth month of the Islamic calendar, and the holy month of fasting.

Because they can’t eat (and drink) anything between the dawn and sunset, harira is the perfect, fortifying dish: high in protein and packed with nutrients.

Harira ingredients are simple and easy to find:

Three photos showing ingredients to make Harira, a Moroccan soup stew. Photo 1 - onion, carrot, celery, diced tomatoes; Photo 2 - red lentils, cooked chickpeas, brown rice, Photo 3 - black pepper, cinnamon, salt, turmeric, dried ginger, cumin, black pepper

You can make harira in one pot and in less than an hour. You’ll love how comforting it is and versatile.

There are many versions of harira—mine happens to be vegetarian, originally adapted from two different recipes, and tweaked over the years to my taste.

Some cooks serve it with hard-boiled eggs, and sprinkled with dried fruit such as figs and dates.

All you need is one big pot

You’ll cook the onion, celery and carrot in olive oil, then add all the spices.
Then you’ll add the tomatoes, chickpeas, lentils, rice, and stock. All done in 50 minutes.

Two photos showing steps to make Moroccan Harira stew. Photo 1 - pot with onion, carrot, celery and spices; Photo 2 - after adding crushed tomatoes, chickpeas, lentils, rice and vegetable stock

How do you serve Harira?

It’s delicious as is, but I topped it with saurkraut I made from red cabbage and carrots, and crème fraiche.

You could also stir in a tablespoon of Harissa, a spicy Moroccan paste, to give it an extra kick.

Like to throw everything in one pot and let it cook? Try these:

Vegan Heirloom-Bean Chili
Kitcheri
Chickpea Tomato Curry

Now you.

Have you been to Morocco? What’s your fave stew?

Tell me in the comments.