Description
Harira is a traditional Moroccan hearty and flavorful stew made with tender braised beef, chickpeas, lentils, and fresh herbs, simmered in a spiced tomato broth. This comforting dish is thickened to a velvety texture with cornflour and served hot with fresh coriander and lemon wedges for an authentic North African experience.
Ingredients
Scale
Meat and Spices
- 1 tbsp olive oil
- 300g braising beef or boneless beef, trimmed of excess fat, cut into 3cm pieces
- 1 small onion, finely chopped
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ¼ tsp ground ginger
- 1 tbsp chopped fresh parsley
- 1 tbsp tomato purée
- Pinch of saffron
Legumes and Vegetables
- 70g dried chickpeas, soaked overnight and drained (or 140g canned chickpeas, drained)
- 6 large tomatoes, grated or blitzed in a food processor
- 100g celery (2 stalks), finely chopped
- 80g dried green lentils
Thickening and Garnish
- 3 tbsp cornflour or plain flour
- 2 tbsp chopped fresh coriander
- Lemon wedges, to serve
Instructions
- Brown the Meat and Onion: Heat the olive oil in a large flameproof casserole over medium heat. Add the beef pieces, finely chopped onion, turmeric, black pepper, ground ginger, saffron, and 1½ tsp salt. Cook for 5-10 minutes, stirring occasionally, until the meat is lightly browned and aromatic.
- Add Remaining Ingredients Except Lentils and Cornflour: Stir in the chopped fresh parsley, tomato purée, soaked chickpeas, grated tomatoes, and finely chopped celery. Pour in 1 litre of boiling water, bring to a boil, then cover the casserole with a lid and reduce the heat to low to let it simmer gently for 1 hour.
- Add Lentils and Simmer Further: After 1 hour, add the dried green lentils to the casserole, cover again, and cook for an additional 20 minutes until the lentils, chickpeas, and meat are tender and cooked through.
- Thicken the Harira: In a small bowl, mix the cornflour with 3 tablespoons of water to create a smooth slurry. Stir this mixture into the casserole and simmer gently for 5 minutes until the stew thickens and develops a velvety consistency.
- Serve: Remove from heat and sprinkle the chopped fresh coriander over the harira. Serve hot with lemon wedges on the side, allowing each diner to squeeze fresh lemon juice over their portion for added brightness and flavor.
Notes
- Soaking dried chickpeas overnight shortens cooking time and ensures tenderness. Canned chickpeas can be used for convenience.
- You can substitute cornflour with plain flour for thickening if preferred.
- Adjust the seasoning with more salt or spices according to taste.
- Harira can be made in advance and reheated; flavors often improve the next day.
- This recipe traditionally pairs well with warm bread or flatbreads for a complete meal.
- Prep Time: 15 minutes (plus overnight soaking for chickpeas)
- Cook Time: 1 hour 25 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Harira, Moroccan soup, beef stew, chickpeas, lentils, tomato stew, North African cuisine, hearty soup, spiced stew
