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Moroccan Harira


  • Soak the dried cannellini beans and lentils overnight. Then drain well.
  • When ready, heat a little oil in a very large heavy-bottomed pot and gently sauté the garlic, carrots, celery, onions and potatoes for about 5 mins, regularly stirring. Then add the paprika, turmeric, ground cumin, sambel and a little salt and pepper. Toss well and briefly cook to toast the spices.
  • Add the cannellini beans and lentils. Mix well and add the tomatoes, ham hocks and about 2½ litres stock to cover. Gently cook for about 1 hour, until the hocks are tender, adding more stock as needed.
  • Remove the hocks and, when cool enough to handle, remove the skin and sinew, and cut the meat into small chunks. Then return the diced hock to the pot with the chickpeas, parsley, coriander and preserved lemon. Stir well and gently cook for 4-5 mins. Taste for seasoning.


  • 1 cup dried cannellini beans
  • 1 cup green lentils (not French)
  • olive oil 
  • 3 garlic cloves, crushed
  • 2 medium carrots, diced
  • 3 celery stalks, diced
  • 2 medium onions, chopped
  • 2 medium-large potatoes, diced
  • 1½ tspn paprika
  • 1½ tspn turmeric
  • 1½ tspn ground cumin
  • 1½ heaped tbsp sambel oelek
  • sea salt & freshly ground pepper
  • 2 cans diced tomatoes, drained a little
  • 2-3 smoked ham hocks
  • 2½-3 litres chicken stock
  • 1½-2 cans chickpeas, rinsed & drained
  • 2-3 tbsp chopped fresh parsley
  • 2-3 tbsp chopped fresh coriander
  • 4 pieces preserved lemon, very finely sliced & chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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