Moroccan Beef, Tomato and Chickpea Stew (Harira)
- Makes4 to 6 servings
- Cook Time2½ hours
- Active time plus cooling45 minutes active
- 4
Harira is a Moroccan stew—or a thick, hearty soup—traditionally served during Ramadan as a way to break the fast. Made with meat, tomatoes, spices and chickpeas, harira is warming and deeply satisfying, so it’s no surprise it’s served year-round in homes as well as at shops. We sampled several versions on a recent trip to Morocco, and we loved the one taught to us by home cook Houda Mehdi, who lives in Fes in northeastern Morocco. We based our recipe on hers, opting for stovetop simmering instead of pressure cooking and swapping beef for lamb. We also use canned chickpeas for convenience. Though harira typically is thickened with flour, Mehdi prefers to use pureed cooked vegetables (potatoes and carrots) to give the broth body, because she says—and we agree—that the stew tastes cleaner and brighter. We follow her lead and mash the vegetables that have simmered until tender in the cooking liquid to a coarse puree (alternatively, you could use an immersion blender for a smoother, more even texture). Harissa, a North African spice paste, lends the stew a delicious heat and complexity. Serve the harira with warm bread.
Don’t combine the cilantro stems and leaves after chopping. Reserve them separately, as the stems are used early on and the leaves are stirred in just before serving. Also, don’t bother rinsing the chickpeas. Simply drain off the liquid from the cans. The starchy liquid left clinging to the chickpeas helps give the soup a rich consistency.
Step 1
In a large Dutch oven over medium, heat the oil until shimmering. Add the onion, carrots, celery, cilantro stems and ½ teaspoon salt. Cover and cook, stirring occasionally, until the vegetables begin to brown, 6 to 8 minutes.
Add the tomato paste and cook, stirring, until the paste begins to brown and stick to the pot, about 1 minute. Stir in the harissa and turmeric, followed by the tomatoes. Bring to a simmer over medium-high and cook, stirring occasionally, until the mixture begins to thicken, about 5 minutes.
Step 2
Stir in the potatoes and broth, then bring to a simmer. Add the beef, stir to combine and return to a simmer. Cover, reduce to medium-low and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until a skewer inserted into the beef meets no resistance, about 1½ hours.
Step 3
Remove the pot from the heat. Transfer the beef to a cutting board and cut it into bite-size pieces. Using a potato masher, mash the vegetables in the pot to a coarse puree. (Alternatively, use an immersion blender to process the vegetables and cooking liquid.) Return the beef to the pot.
Step 4
Stir in the chickpeas. Bring to a simmer over medium and cook, uncovered and stirring occasionally, until the chickpeas are heated through and tender, about 15 minutes, adding water, if needed, to thin the soup to the desired consistency. Off heat, stir in the lemon juice and cilantro leaves. Taste and season with salt and pepper. Serve with additional harissa on the side.
