Dinner · 55 min · mediterranean

Harira

This is the kind of Mediterranean dinner you’ll make on repeat — chickpeas and brown lentils, 55 minutes, big payoff. The macros do the talking: 10g protein, 40g carbs, and 6g fat in every 240-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Chickpeas
• 1 cup Brown lentils
• 28 oz Crushed tomatoes
• 1 Onion
• 2 stalks Celery
• 1 cup Fresh cilantro
• 1/2 cup Fresh parsley
• 1 tbsp Ginger
• 1 tsp Turmeric
• 1/3 cup Flour slurry

Steps

1. Simmer the chickpeas and lentils in 8 cups water 30 minutes until tender.
2. Soften the onion, celery, ginger, and turmeric 8 minutes until fragrant and golden.
3. Add the tomatoes and simmer 10 minutes, then combine with the legumes and their liquid.
4. Stir in most of the cilantro and parsley; simmer 10 more minutes.
5. Whisk the flour slurry — the tedouira — into the simmering soup; it thickens harira to its signature silky body.
6. Simmer 5 minutes more, stirring, until the raw flour taste cooks out.
7. Serve steaming with dates and chebakia on the side, Moroccan Ramadan style; the soup should be spoon-coating but still pourable.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes