Sweet Potato Harira.

Harira is a delicious and nutritious North African soup loaded with vegetables and pulses.

Like most dishes from the region, it has a good many variations.

Ingredients may include celery, rice and chickpeas and it can be served with hard boiled egg and/or lemon wedges.

We’ve included some suggestions for adaptations below.

Have a listen to Café Arabia while you cook or eat.

Sweet Potato Harira.
Print Recipe
Harira is the 'silky' soup. Find out more, and see adaptations to the recipe, below. Check allergy advice on ingredients and ensure all food is cooked thoroughly. Each serving contains approximately 330 kcal and 12g fibre.
Servings Prep Time
4 persons 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 persons 20 minutes
Cook Time
40 minutes
Sweet Potato Harira.
Print Recipe
Harira is the 'silky' soup. Find out more, and see adaptations to the recipe, below. Check allergy advice on ingredients and ensure all food is cooked thoroughly. Each serving contains approximately 330 kcal and 12g fibre.
Servings Prep Time
4 persons 20 minutes
Cook Time
40 minutes
Servings Prep Time
4 persons 20 minutes
Cook Time
40 minutes
Ingredients
Servings: persons
Instructions
  1. Gently heat the oil in a large pan or wok. Fry the chopped onions and crushed garlic for about 5 minutes or until softened.
  2. Add the turmeric, cumin, chili powder, cinnamon and coriander and mix well. Cook gently for 1 minute.
  3. Stir in the tomato passata and stock and add the cubed sweet potato, lentils and small chopped pieces of carrot and bring to the boil.
  4. Cover the pan and simmer for 30 mins or until the carrot is cooked.
  5. Season as required and add water if a thinner soup is desired. If you used ordinary stock cubes it may not need salt. Cook uncovered for a further 10 minutes.
  6. Serve in bowls with lemon wedges for squeezing or see adaptations below for additional serving ideas.
Recipe Notes

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Harira

Harira is a soup commonly served during Ramadan. The Moroccan variety is perhaps the best known and often contains chickpeas and rice. The name 'harira' comes from the Arabic word meaning 'silky', a reference to the appearance of the soup.

Modifications

We like to add a sprinkling of cous cous and torn pieces of halloumi cheese to the soup about 5 minutes before serving. Ensure the cous cous is cooked and the halloumi is soft.

It is common to serve harira with wedges of hard boiled egg.

It can also be served with warm, buttered pitta bread.

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