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Hot Harira - Sprout Magazine


  • 3 tblsp olive oil
  • 1 large yellow onion, chopped
  • 2 sticks of celery, chopped
  • stalks of 1 bunch of parsley, chopped
  • stalks of 1 bunch of cilantro, chopped
  • 1 teaspoon toasted cumin seeds
  • 3 teaspoons ras el hanout
  • 2 teaspoons coriander powder
  • ½ teaspoon ground white pepper
  • 2 cans of chickpeas, drained (or 3 cups of cooked chickpeas)
  • 5 cups of water
  • zest of 1 lemon

Seasoning ingredients:

  • juice of 1 lemon
  • 100 ml extra virgin olive oil
  • salt to taste

Hot harira.

April 24, 2016

Traditional Moroccan soup, for 4 people.

How to make it.

  1. Heat the olive oil in a large pot and chuck in the onions and the celery. Heat till soft, not brown.
  2. Toast the cumin in a pan, then add to the pot. Also add the chickpeas, water, spices, lemon zest and herb stalks. Simmer for an hour or until the chickpeas are completely soft.
  3. Add the seasoning ingredients, then blend soup until silky smooth.


Harira is a hearty, heart warming soup that is a dish in itself. It is often served during the Ramadan to break the fast after sunset. Garnish your soup with the remaining coriander and parsley leaves and olive oil when desired.

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