51 minutes
A traditional and hearty Moroccan soup, filled with rich spices, legumes, and noodles.
each
Three C's Spice Blend
teaspoons
Garlic Clove, peeled
each
Fresh Ginger, peeled and diced
tablespoons
Harissa
tablespoons
Vermicelli Noodles, broken into pieces, toasted
cups
cups
Celery Ribs, diced
each
Large Onion, diced
each
Large Carrot, diced
each
tablespoons
Chickpeas, with liquid
0 oz
cups
teaspoons
cups
1. Toast Vermicelli
Preheat your oven to 375ºF. Spread the vermicelli on a sheet pan and toast them in the oven for about 5 minutes, until they turn a golden hue.
2. Prepare Harira Paste
Grind the cinnamon stick, Three C’s Spice Blend, garlic, ginger, and harissa together using a mortar and pestle or an electric spice grinder. Aim for a consistent paste.
3. Sauté Vegetables
Heat the olive oil in a large pot over medium heat. Add the diced celery, onion, and carrot, and sauté them for 12 to 15 minutes.
4. Combine Harira Paste with Vegetables
Stir the harira paste and tomato paste into the softened vegetables, cooking briefly to meld the flavors.
5. Simmer Soup with Chickpeas and Lentils
Add the chickpeas with their liquid, the green lentils, salt, and 4 cups of water to the pot. Let it simmer for about 25 minutes.
6. Add Vermicelli and Water
Add the remaining cup of water and the toasted vermicelli to the pot. Cook for another 5 to 6 minutes, until the vermicelli is tender.
To deepen the flavor of your Harira, toast your spices such as cumin, coriander, and cinnamon in a dry pan before adding them to the soup. This step enhances their aromatic qualities and brings out more complexity in the dish.
If time allows, use homemade chicken or vegetable stock instead of store-bought broth. The depth of flavor in a homemade stock can significantly improve the overall taste of your Harira.
Use ripe, fresh tomatoes for the base when possible, or opt for high-quality canned tomatoes (San Marzano are excellent). Consider roasting the tomatoes or cooking them down separately with some olive oil and garlic to concentrate their sweetness and add a touch of smokiness to the soup.
For the parsley and cilantro, don’t just use the leaves for garnish. Incorporate finely chopped stems into the cooking process earlier as they hold a lot of flavors. Save the leaves for a fresh, vibrant finish at the end of cooking.
A pinch of saffron can add an exotic depth to your Harira. Allow the saffron to steep in a bit of hot water before adding it to the soup to fully release its color and aroma.
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