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Moroccan Vegan Harira Soup Recipe

Harira is a very popular soup in Morocco and in all of the Maghreb, where it is often eaten to break the fast every night during the Ramadan, the Muslim month of fasting. Harira is hearty and satisfying thanks to the chickpeas, lentils and pasta. It is usually made with very thin, angel hair pasta, but I used orzo, a tiny rice grain - like pasta. Harira is unbelievably fresh and flavoursome thanks to the fresh herbs and the fresh ginger, the cinnamon makes it somewhat sweet, and finally, the saffron just makes it out-of-this-world. Yet, Harira is childishly easy to make. The soup can be eaten on its own or with couscous.

Customer Rating:
5.0 (2 votes)

Posted by: michael
On:

Cuisine

African

Time

30 - 60 mins

Skill Level

Newbie

Serves

4

Courses etc.

Lunch Box
Main Courses
Starters

You will need

IngredientAdd
1/2 cup or about 100g dry chickpeas OR More products
1 can pre-cooked chickpeas More products
1 cup or about 200g dry brown lentils More products
4 Tbsp olive oil

Awaiting stock

 		More products
1 large onion, or 2 medium onions, chopped More products
4 small celery stalks, with leaves, chopped More products
1 large bunch parsley, chopped More products
1/2 bunch fresh coriander, chopped

Awaiting stock

 		More products
1inch (about 2,5 cm) piece fresh ginger root, chopped very finely, or grated More products
1 tsp ground turmeric More products
1 tsp cinnamon More products
1 can chopped tomatoes OR More products
1 can whole cherry tomatoes More products
pinch saffron threads More products
1 tsp sea salt, or to taste More products
1 tsp freshly ground black pepper, or to taste More products
1/2 cup or about 100g orzo pasta or other pasta of your choice More products
2 cups water or vegetable broth

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • If using dry chickpeas, pre-soak them overnight and cook them in plenty of water until just soft, ideally in a pressure cooker. If using canned chickpeas, simply rinse and drain them.
  • Pre-soak the lentils for at least 4 hours, then cook them in plenty of water until just soft.
  • Heat the olive oil over medium heat. Add the chopped onion and stir fry until translucent.
  • Add the celery, parsley, coriander and ginger and stir fry for about 3 minutes, until fragrant.
  • Add the tomatoes, turmeric, cinnamon, saffron, the drained chickpeas and lentils, 1 cup of the water or vegetable broth and cook for about 15 minutes.
  • Season with sea salt and black pepper.
  • If serving all of the soup at once, add the pasta and simmer until the pasta is cooked and the chickpeas and lentils are soft, adding more water or broth as needed.
  • If you are not serving all of the soup at once, cook some pasta separately, and top bowls of soup with a few spoons of cooked pasta.

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