Ingredients

3 tablespoons extra-virgin olive oil

¾ pound chicken leg quarters (or lamb shoulder with bone, cut into smaller pieces)

1 large onion (finely diced, about 2 cups)

2 stalks celery with tender leaves (chopped)

4 garlic cloves (minced)

2½ teaspoons ground ginger (dried ginger powder)

1½ teaspoons ground black pepper

1½ teaspoons turmeric

2 teaspoons ground cumin

⅓ teaspoon cayenne pepper (or chili powder)

1 cinnamon stick (or ¼ teaspoon ground cinnamon)

1 teaspoon salt (more as needed)

4 cups crushed tomatoes (canned or diced fresh tomatoes)

8 cups water (or stock, more as needed)

1 cup green lentils (or brown lentils, rinsed)

⅓ cup chopped cilantro (parsley or combination)

1 15-ounce canned chickpeas (drained)

¼ pound vermicelli (broken into 1-inch pieces, or ½ cup rice)

2 tablespoons flour (durum whole wheat or all purpose)

¼ cup lemon juice

¼ teaspoon saffron (ground and dissolved in 2 tablespoons hot water)

1 tablespoon ghee

Lemon wedges

Instructions

Step 1: Heat olive oil in a large cooking pot over medium-high heat. Pat dry the chicken pieces and brown them in a single layer on both sides until nicely colored.

Step 2: Add the diced onion and cook, stirring occasionally, until softened and translucent, about 10 minutes. Stir in celery, garlic, ground ginger, black pepper, turmeric, cumin, cayenne, and cinnamon. Cook the spices with the vegetables for 2 minutes to release their aroma.

Step 3: Add salt, crushed tomatoes, water, lentils, and half of the chopped herbs. Bring the mixture to a boil, then reduce heat and simmer until lentils are soft, about 30 minutes.

Step 4: Remove the chicken, de-bone it, shred the meat, and discard the bones. Return the shredded chicken to the soup. Add more water or stock as needed to keep a thick but pourable consistency. Taste and adjust seasoning.

Step 5: Stir in the drained chickpeas and broken vermicelli or rice. Cook until the pasta is al dente, around 5 to 10 minutes.

Step 6: In a small bowl, mix the flour with water gradually to make a thin paste. Slowly whisk this paste into the simmering soup, stirring continuously until the soup thickens to a velvety texture.

Step 7: Stir in lemon juice to taste. Pour in the dissolved saffron water, add the remaining chopped herbs, and stir in the ghee. Serve the soup hot with lemon wedges on the side.

Tips & Variations

For a vegetarian version, omit the chicken and use vegetable stock. Add extra lentils or chickpeas for protein.

Swapping vermicelli with rice is perfect if you prefer a gluten-free option.

Adjust cayenne pepper to control the spice level to your liking.

Adding fresh parsley along with cilantro gives the soup a brighter herbal note.

Storage

Store leftover Harira in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if the soup has thickened too much. This soup also freezes well for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

Can I make Harira ahead of time?

Yes, Harira actually tastes better the next day as the flavors have more time to meld. Refrigerate it overnight and reheat before serving.

What is the best meat to use in Harira?

Chicken leg quarters are commonly used for their flavor and tenderness, but lamb shoulder is traditional and offers a richer taste. Both options work well depending on your preference.