Rating: 3 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Traditionally, this satisfying soup includes meat and is offered to break the sunrise-to-dusk fasting period during the month of Ramadan, the Muslim holiday. Harira's hearty, rich flavors, abundant protein, and sultry seasonings translate well into a vegetarian interpretation with chickpeas and lima beans. Serve with Moroccan Country Bread, a salad, and fresh dates for dessert.

Recipe by Cooking Light January 2009


Recipe Summary test

8 servings (serving size: 3/4 cup soup and 1 lemon wedge)


Ingredient Checklist


Instructions Checklist
  • Place first 8 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in beans and next 5 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Serve with lemon wedges.


Nutrition Facts

211 calories; fat 1.6g; saturated fat 0.1g; mono fat 0.5g; poly fat 0.9g; protein 12g; carbohydrates 39.5g; fiber 9.8g; iron 3.9mg; sodium 593mg; calcium 60mg.