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Harira served in a bowl and topped with fresh coriander

Moroccan Harira Recipe

Harira is a citrusy and savoury soup that is served traditionally as a starter or as a meal.

Course Appetizer, Main Course
Cuisine Moroccan
Keyword Harira, Moroccan, Soup, Stew, Tomato
Prep Time 10 minutes
Cook Time 45 minutes
Soak the chickpeas 2 hours
Total Time 55 minutes
Servings 6 servings
Author Idriss


  • 1 large onion
  • 1/2 preserved lemon
  • 4 tbsp tomato paste
  • 2 tsp salt
  • 8 cups water
  • 1 cup dried chickpeas soaked in water overnight
  • 1/4 dry lentils
  • 1/2 cup coriander
  • 1/2 cup spaghetti broken to small pieces
  • 1 tsp corn starch
  • 2 tbsp olive oil extra virgin


  • 1 tsp paprika
  • 1/4 tsp cardamom
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cumin
  • 1/2 tsp turmeric

Serve with

  • Lemon wedge
  • Some fresh coriander


  1. Start by finely chopping your onion and coriander. Using a knife, carefully remove the skin off your preserved lemon. Cut the skin into strips, remove the seeds off the pulp and finely chop the pulp. Warm up your pressure cooker to medium-high heat. Add onions, coriander and lemon. Cook for 5-7 minutes or until onions become translucent. 

  2. Drain your chickpeas and add to the pot. Add your lentils, tomato paste and your 8 cups of water. Add salt, stir and seal your pressure cooker. Cook for 45 minutes. Let all the steam out and carefully open your pressure according to manufacturer's instructions. 

  3. Dissolve your cornstarch in 1/4 cup of warm water.Add your spices along with the dissolved corn starch and stir until completely dissolved. Taste to make sure that it's salty enough.