Harira (حريرة) — Moroccan Lamb and Chickpea Soup

• 250 gDried chickpeas (soaked in water for 12 hours, then drained)
• 1500 mlWater (for soaking chickpeas)
• 900 gLamb shanks (bone-in, trimmed of excess fat)
• 30 mlOlive oil (extra-virgin)
• 300 gOnions (finely diced)
• 180 gCarrots (cut into 6 mm dice)
• 120 gCelery (finely diced)
• 18 gGarlic (finely grated or minced)
• 15 gFresh ginger (finely grated)
• 2 tspGround cumin
• 2 tspGround coriander
• 1.5 tspGround turmeric
• 0.5 tspGround cinnamon
• 1 tspFreshly ground black pepper
• 2.5 tspFine sea salt (divided, adjust to taste)
• 40 gTomato paste
• 800 gCrushed tomatoes (canned)
• 1500 mlChicken stock (low-sodium)
• 120 gDry green lentils (rinsed)
• 60 gVermicelli (broken into 2–3 cm pieces)
• 35 gAll-purpose flour
• 25 gFresh cilantro (finely chopped)
• 25 gFresh parsley (finely chopped)
• 1 eachLemon (cut into wedges, for serving)

Instructions

1. 1

   Soak the chickpeas: place dried chickpeas in a bowl with 1500 ml water and soak 12 hours at cool room temperature (or refrigerate). Drain and rinse well. If using a pressure cooker later, keep them whole; otherwise, plan for a longer simmer until tender.

2. 2

   Build the base: heat olive oil in a heavy pot over medium-high heat. Add lamb shanks and sear 4–5 minutes per side until well browned. Transfer to a plate. Lower heat to medium, add onions, carrots, and celery, and cook 10 minutes, stirring, until softened and lightly golden.

3. 3

   Bloom aromatics and spices: add garlic and fresh ginger and cook 60 seconds until fragrant. Stir in cumin, coriander, turmeric, cinnamon, black pepper, and 2 teaspoons of the salt. Cook 30–45 seconds, stirring constantly, to toast the spices without burning them.

4. 4

   Tomato foundation: stir in tomato paste and cook 2 minutes to caramelize. Add crushed tomatoes and cook 5 minutes, scraping the bottom to dissolve browned bits. Return lamb shanks to the pot, then add drained chickpeas, chicken stock, and 500 ml water.

5. 5

   Simmer until tender: bring to a boil, then reduce to a gentle simmer, partially covered. Cook 90 minutes, turning shanks once or twice, until chickpeas are tender and lamb is nearly falling off the bone. Skim excess fat occasionally; add a little water if the level drops too far.

6. 6

   Add lentils and shred lamb: remove shanks to a tray. Stir rinsed lentils into the soup and simmer 20 minutes. Meanwhile, pull lamb from the bones and shred into bite-size pieces, discarding bones and gristle. Return shredded lamb to the pot and simmer 5 minutes.

7. 7

   Thicken and finish: whisk flour with 120 ml cold water until smooth. Stir the soup in a steady circle and slowly pour in the slurry. Simmer 8–10 minutes, stirring often, until slightly thickened. Add vermicelli and cook 5–6 minutes until tender. Stir in cilantro and parsley, then season with remaining 0.5 teaspoon salt to taste.

8. 8

   Rest and serve: turn off heat and let harira rest 10 minutes to settle and thicken. Ladle into warm bowls and serve with lemon wedges to squeeze at the table. If it becomes too thick, loosen with hot water or stock and simmer 2 minutes before serving.