Moroccan Harira (الحريرة المغربية) — Ramadan Tomato, Lentil, and Chickpea Soup

• 120 gdried chickpeas (soaked in water for 12 hours, drained)
• 100 gbrown lentils (rinsed)
• 250 glamb shoulder (halal-certified if required, cut into 1 cm dice)
• 1.5 tbspolive oil
• 200 gyellow onion (finely grated or minced)
• 2celery stalks (finely diced)
• 1 bunchflat-leaf parsley (finely chopped, about 45 g)
• 1 bunchfresh cilantro (finely chopped, about 45 g)
• 1 cancrushed tomatoes (400 g can)
• 2 tbsptomato paste
• 1.8 lwater
• 15 strandsaffron
• 1.5 tspground ginger
• 1 tspground turmeric
• 0.5 tspground cinnamon
• 1 tspblack pepper
• 2 tspfine sea salt
• 35 gall-purpose flour
• 180 mlcool water
• 50 gfine vermicelli
• 1lemon (cut into wedges)

Instructions

1. 1

   Drain the soaked chickpeas and rinse them well under cold water. If the skins loosen easily, rub the chickpeas between your palms and discard the skins for a smoother, more refined harira.

2. 2

   Heat the olive oil in a heavy soup pot over medium heat, then add the lamb, onion, celery, parsley, cilantro, saffron, ginger, turmeric, cinnamon, black pepper, and salt. Cook for 8 minutes, stirring often, until the onion softens and the lamb loses its raw color.

3. 3

   Stir in the crushed tomatoes and tomato paste until the paste is fully dissolved into the aromatic base. Cook for 5 minutes so the tomato flavor deepens and the spices stain the oil a warm golden red.

4. 4

   Add the drained chickpeas and 1.8 l water, then bring the pot to a steady boil. Reduce the heat, cover partially, and simmer for 50 minutes, skimming off any foam that rises to the surface.

5. 5

   Add the rinsed lentils and stir well so they do not settle in one layer at the bottom. Continue simmering partially covered for 30 minutes, until the chickpeas are tender and the lentils have softened but still hold their shape.

6. 6

   Whisk the all-purpose flour with 180 ml cool water in a bowl until completely smooth. Pour this slurry into the soup in a thin stream while stirring constantly, because this traditional thickener must disperse evenly to avoid lumps.

7. 7

   Simmer the thickened soup uncovered for 10 minutes, stirring frequently from the bottom of the pot. The harira should become glossy and lightly velvety rather than pasty or heavy.

8. 8

   Add the fine vermicelli and cook for 6 minutes, stirring every minute so the strands remain separate. Turn off the heat and let the soup rest for 5 minutes, which allows the starches and herbs to settle into a balanced texture.

9. 9

   Ladle the harira into warm bowls and serve each portion with lemon wedges. Squeeze 1 wedge over each bowl just before eating to brighten the tomato, lentil, and herb flavors.