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:

The Best Veggie Burger Ever

The Best Veggie Burger Ever

An umami burger with miso mayo that everyone will love.
Chef Richard DeShantz Cooks a Vegetarian Dinner

Chef Richard DeShantz Cooks a Vegetarian Dinner

This past weekend, the chef/owner of downtown spots Meat & Potatoes and Butcher and the Rye took over Churchview Farm, which presents a series of can’t-miss dinners.
I Want My Brazen Kitchen TV!

I Want My Brazen Kitchen TV!

Brazen Kitchen: In episode one of 'The House Special,' Kate Stoltzfus invites us into her kitchen and teaches us how to make her special kale recipe.
Indian Curry in a Hurry

Indian Curry in a Hurry

Think Indian dishes are too complicated? These require just one pot.

Hot Reads

Top 10

Top 10

Here are the 10 best things to do in Pittsburgh this November.
Review: One Thirty One East

Review: One Thirty One East

Located in the southwest suburban community of Carnegie, One Thirty One East embodies the area’s renaissance.
Grow. Cook. Drink.: Maggie Meskey of Butcher and the Rye

Grow. Cook. Drink.: Maggie Meskey of Butcher and the Rye

The charismatic Maggie Meskey had tended bar for years before landing her gig at downtown bourbon haven Butcher and the Rye.
Why Things Get Squirrely Near the Tunnels

Why Things Get Squirrely Near the Tunnels

PittGirl doesn't know why we say "warsh" — but she has figured out why we 'Burghers hit the brakes at the sight of the Squirrel Hill Tunnel.

On the Blogs


Everything That's Awesome About Pittsburgh Today
CMU’s Newest Campus-Life Venture Is Decidedly Low Tech

CMU’s Newest Campus-Life Venture Is Decidedly Low Tech

Check your laptop (and your textbook) at the door and stop by the Mindfulness Room for a little zen.

Comments


Not just good stuff. Great stuff.
7 Best Rising Star Bartenders

7 Best Rising Star Bartenders

Get to know the city’s next generation of savvy, ambitious ’tenders.

Comments


Pittsburgh, only cooler
What's Wrong with Having 'America's Ugliest Accent'?

What's Wrong with Having 'America's Ugliest Accent'?

PittGirl points out why we 'Burghers shouldn't hide the fact that we won Gawker's competition.

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


How to Make the Ever-Spicy, Smoky Jackfruit Carnitas

How to Make the Ever-Spicy, Smoky Jackfruit Carnitas

Verde Executive Chef Justin Lewis reveals how to make his spicy best-seller, served at last week’s sold-out “veghacker” dinner.

Comments


Bar Exam: Steel Cactus

Bar Exam: Steel Cactus

Who's up for a Yinzerita? These Shadyside and Carson Street Mexican joints are welcoming and appetizing.

Comments


Style. Design. Goods. Hide your credit card.
Bright Ideas

Bright Ideas

Light up your space in a big way.

Comments


All the foodie news that's fit to blog
Pittsburgh Pierogi Fest Will Take Over Stage AE Tomorrow

Pittsburgh Pierogi Fest Will Take Over Stage AE Tomorrow

The event will offer ample activities and a variety of pierogi-inspired dishes.

Comments


This week's buzz from the PM editors
Party Like a 'Psycho' at Hitchcock Halloween

Party Like a 'Psycho' at Hitchcock Halloween

Drink, eat and be among the scary at at the event, held at the Carrie Furnace.

Comments