Harira (Soup For Ramadan) Recipe

Name: Harira (Soup For Ramadan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried garbanzo beans, soaked overnight; 1/2 cup dry lentils, brown (I have never tried red); 3 roma tomatoes, diced; 1 cup fresh parsley, unpacked with stems removed; 1 cup fresh cilantro, unpacked with stems removed; 2 celery ribs; 1 small onion; 2 -3 carrots, peeled; 1 -2 tablespoon canola oil; 1 large beef bouillon; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon ginger; 1/4 teaspoon turmeric; 1/4 teaspoon powdered saffron (for coloring); 1/4 teaspoon cinnamon; 1/4 teaspoon garlic powder; 1/2 teaspoon smen; 3 tablespoons tomato paste; 1/2 cup flour; 2 eggs, beaten (optional); 1/2 cup vermicelli, bite size (optional)

Servings: persons

2 cups dried garbanzo beans, soaked overnight
1/2 cup dry lentils, brown (I have never tried red)
3 roma tomatoes, diced
1 cup fresh parsley, unpacked with stems removed
1 cup fresh cilantro, unpacked with stems removed
2 celery ribs
1 small onion
2 -3 carrots, peeled
1 -2 tablespoon canola oil
1 large beef bouillon
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon powdered saffron (for coloring)
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
1/2 teaspoon smen
3 tablespoons tomato paste
1/2 cup flour
2 eggs, beaten (optional)
1/2 cup vermicelli, bite size (optional)

1
Place the presoaked chickpeas, lentils, & tomatoes into a large pressure cooker (around 6qt-8qt).
2
In a food processor, blend the cilantro & parsley into tiny pieces. Add to the cooker. Next dice the celery in the food processor & add it to the cooker. Repeat with the onion & carrots.
3
Pour enough water into the pressure cooker to cover the vegetables (about half full, depending on the size of the pressure cooker).
4
Add the oil, bouillon, spices, & smen to the pot & cover with the lid. Cook for 15 minutes, after it begins to hiss.
5
Meanwhile, mix the flour with 1 cup of warm water until it is smooth. Put a small pot of water on to boil.
6
Uncover, then stir in enough boiling water to bring pressure cooker nearly full. Next gently stir in the tomato paste along with the flour mixture.
7
Turn the heat on medium-low then simmer the soup, uncovered, for additional 15-20 minutes, stirring from time to time.
8
If using eggs and/or vermicelli, wait until 10 minutes before the soup is done then add them.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 cups dried garbanzo beans, soaked overnight, 1/2 cup dry lentils, brown (I have never tried red), 3 roma tomatoes, diced, 1 cup fresh parsley, unpacked with stems removed, and more.

Yes, Harira (Soup For Ramadan) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Harira (Soup For Ramadan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions