The Moroccan street-food soup traditionally made with tomatoes, lentils, chickpeas, and herbs is harira.
Harira is a thick, aromatic soup central to Moroccan cuisine. Its base commonly includes tomatoes, onions, celery, herbs, lentils, and chickpeas. Flour or another thickener may give it a fuller texture, while meat such as lamb can be included in some recipes.
Harira is especially associated with Ramadan. Many Moroccan families and vendors serve it to break the daily fast, often alongside dates, sweets, and chebakia. It is also eaten throughout the year, so it should not be treated as a Ramadan-only dish.
Recipes differ between households and regions. Some versions contain vermicelli or rice, while others emphasize legumes and herbs. The name is sometimes confused with generic North African soups, but harira specifically refers to this Moroccan soup tradition and its characteristic tomato-and-legume profile.