Hey There, Hot Stuff

Heat up your cold nights with Harira — a rich and satisfying Moroccan chickpea soup.


Photo by Leah Lizarondo
 

Valentine’s Day might be over, but the love doesn’t have to end. In fact, the embers should have been stoked, and this soup is perfect for keeping the fire going.

Traditionally served after Ramadan to break the fast, I think Harira (or Moroccan Chickpea Soup) is the sexiest soup ever. That’s right. I suppose all the metaphors I impute to this soup are naturally subjective, but I’m confident you’ll understand once you make it.

Whenever I make this soup, I think of wild hair, heavy-lidded kohl-lined eyes, flowing fabric in burnished reds and golds, firelight, musk, and … percussions.

Maybe it’s Morocco. But definitely also the spices. There is something to be said about the counterintuitive. The spices that you use in this soup are spices you typically associate with sweet stuff — cinnamon, nutmeg and ginger together — but when used along with cayenne, turmeric and coriander, they dance together in a passionately rich and satisfying soup.

Share it with someone you love.

  Harira - Moroccan Chickpea Soup

Yield: Serves 12 I like to cook in bulk, its efficient! This soup freezes well.
 

Ingredients

  • 3 tbsp olive oil
  • 1 cup chopped onions
  • 2 celery stalks, diced
  • 2 tsp ground ginger
  • 2 tsp turmeric
  • 1 tsp black pepper
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • cayenne to taste
  • 1 potato, chopped
  • 1 carrot, chopped
  • 28 oz diced or pureed tomatoes, preferably fire-roasted (I use Bionaturae in bottles or Pomi in tetrapaks - here's why)
  • 6 cups good vegetable stock
  • 1 zucchini, chopped
  • 2 cup cooked chickpeas
  • 1 cup dried lentils
     
  • 1/4 cup lemon juice
  • salt and pepper to taste
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh parsley
     

Directions

1. Heat the olive oil in a medium stockpot over medium-high heat.
2. Add the onions and celery and cook until softened, about 4 minutes.
3. Add the spices and cook, stirring, for 1 minute.
4. Stir in the stock, tomatoes, carrots, potatoes, lentils, and chickpeas and bring to a boil.
5. Reduce heat to medium-low, cover, and cook at a gentle simmer for 45 minutes to an hour.
6. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
7. Season with salt and pepper.
8. Serve garnished with cilantro.

*In case you missed the link above, here’s why you should never eat canned tomatoes.

More from Brazen Kitchen:

From Laptop to Stovetop

From Laptop to Stovetop

Brazen Kitchen: Five lessons this blogger learned from being a chef for a night, and a brief history of Bar Marco’s Amazing No Menu Monday.
Lentil Chili With Chocolate

Lentil Chili With Chocolate

Brazen Kitchen: Warm up this fall with a special chili that uses two surprising ingredients for an extra kick.
Ramp Up Your Spaghetti

Ramp Up Your Spaghetti

Add a healthy twist to your Memorial Day Weekend with this prized wild green.
Ask a Foodie: Are Shamrock Shakes Really Bad for Me? (Hint: Oh Yeah)

Ask a Foodie: Are Shamrock Shakes Really Bad for Me? (Hint: Oh Yeah)

Plus, five of the best recipes to celebrate St. Patrick’s Day with real food.

Hot Reads

Made in Pittsburgh

Made in Pittsburgh

The city of steel always has been known for its industry – what we make. Today, that defining characteristic expands beyond manufacturing into every aspect of modern life: to technology, clothing, home goods and unique food and drink products as well.
Ed Piskor is Pittsburgh's Hip-Hop Historian

Ed Piskor is Pittsburgh's Hip-Hop Historian

While he can walk largely unrecognized in his hometown, comic-book artist Ed Piskor of Munhall continues to win critical acclaim and international fame with “Hip Hop Family Tree,” a series of graphic novels telling the story of hip-hop music.
Review: Sienna Mercato

Review: Sienna Mercato

Matthew Porco, one of our Chefs of the Year, designs the menus at Sienna Mercato's downtown establishments.
Film Noir Fall Fashion

Film Noir Fall Fashion

Fall into autumn with a fashion landscape awash in black, white and nifty shades of gray.

On the Blogs


Everything That's Awesome About Pittsburgh Today
Bryant McFadden Wants to Talk to You

Bryant McFadden Wants to Talk to You

The former Steelers cornerback joins the 120 Sports team to keep you up to speed on all things sporting.

Comments


Not just good stuff. Great stuff.
The 8 Best (Not) Restaurants in Pittsburgh

The 8 Best (Not) Restaurants in Pittsburgh

Food trucks. Pizza boats. Bagel Clubs. The best on-the-run food in town.

Comments


Pittsburgh, only cooler
PittGirl Declares She's Breaking up with the NFL

PittGirl Declares She's Breaking up with the NFL

Given recent developments, our resident fan of Pittsburgh — and football — says enough is enough.

Comments


Award-winning sports commentary by Sean Conboy
R.I.P. Corporate Penguins, 2009-2014

R.I.P. Corporate Penguins, 2009-2014

Fire Bylsma? Fire Shero? The Penguins' problems run deeper.

Comments


The Last Plate of Summer: Summer Squash and Chickpea Pie

The Last Plate of Summer: Summer Squash and Chickpea Pie

Roll like a domestic goddess with a slice of comfort-food queen Nigella Lawson’s savory pie.

Comments


The Endorsement: Working at the Bar

The Endorsement: Working at the Bar

Ditch the coffee shop Wi-Fi routine and get a few things done with a drink in hand and a snack nearby.

Comments


Style. Design. Goods. Hide your credit card.
Find Your Flair

Find Your Flair

Hit the fall chill head on with style.

Comments


All the foodie news that's fit to blog
This Just In: Crested Duck Available Across the Country

This Just In: Crested Duck Available Across the Country

For a limited time, genius chef Kevin Costa will share his cured meats with the rest of the nation.

Comments


This week's buzz from the PM editors
Time to See Ballet Under the Stars

Time to See Ballet Under the Stars

This weekend, the PBT presents its annual production at Hartwood Acres under the night sky.

Comments