Moroccan Harira Soup – Amazing Pasta, Lentil, Chickpea Soup! – Food Wishes

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I am very happy to show you my take on what I’m told is Morocco’s most popular soup – and once you taste it you’ll understand why, since the combination of pasta, lentils, and chickpeas is so hearty, so flavorful, and so satisfying, this is without a doubt one of the best soups you’ll ever eat. Enjoy! For the fully formatted, printable, written recipe, follow this link: To become a member of Food Wishes, and read Chef John’s in-depth article about Moroccan Harira Soup, follow this link: You can also find more of Chef John’s content on Allrecipes : .

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32 COMMENTS

  1. Celery leaves have maximum flavor. If adding celery to soup for flavor then leaves are what you want. I routinely trim off celery leaves (particularly if it appears the celery is bolting), and dehydrate them specifically for soup, so we always have them.

  2. Nice recipe! Your version is way too thick for my taste. My mother would add more water but the soup should still be smooth. And she would cook part of the fresh herbs with the soup base. At the end she would add a scrambled egg to the soup. Delicious and full of power. 😋

  3. Nice. When I made this one time using a slightly different recipe, stirring in raw eggs was used to thicken the soup rather than a flour/water mixture. Kind of like you would do for Greek avgolemono soup. I like the flour/water mixture idea better, because if you don't stir the eggs in properly, you wind up with soup with whispy strands of scrambled egg in it. Not good!

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