Moroccan Harira Soup

Hi friends,

With all the love I have for different cuisines and recipes from all over the world, Asian, Mexican, Italian, and the list goes on, there is nothing compared to my childhood Moroccan cuisine. I always have a warm place for it in my heart and I can never get tired of it. This soup is a part of the Moroccan kitchen. Always reminds me of my grandmother, our holidays together, her tables full with all the goodies she prepared for those special occasions. Every sip, every bowl takes me back to those memories.

Vegan Recipes Cacao-Shamaness Vegan Moroccan Harira Soup

Moroccan Harira Soup. I don’t know what is the official history of this recipe, but each ingredient there, seems to tell me another part of the puzzle.

The onions and celery, because every good soup must have a strong flavored base.

Legumes, lentils, and chickpeas are satiating for a long time, nourish, and give energy and strength to continue the arduous journey.

The lemon and tomato with the sour taste and fire tones, a reminiscent of the heart and colorfulness of this hot-tempered Moroccan nation.

The noodles are to fill, to complete and turn this soup into a whole meal. One that feeds a lot of people by modest means.

Vegan Recipes Cacao-Shamaness Vegan Moroccan Harira Soup

I was not there with her, my grandmother, when she immigrated from Morocco together with all of her children to Israel towards an unknown future. I didn’t experience the journey with her and I did not go through those difficulties with her.

But this soup, somehow, takes me there, to her, each time. To her facial expressions in those moments. To the various interactions and situations, she experienced. With every spoon, I imagine her with longing and appreciation for the strong woman she was.

Vegan Recipes Cacao-Shamaness Vegan Moroccan Harira Soup

Moroccan Harira Soup

Moroccan tomato soup rich in vegetables and legumes. Healthy and nutritious, full of protein.
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Soup
Cuisine Moroccan
Servings 6 Servings
Calories 453 kcal

Equipment

  • Large pot

Ingredients
  

  • 3 Tbsp. Olive oil
  • 2 Onions Finely chopped
  • 4 Stalks Celery Finely chopped
  • 1 Cup Chickpeas Soaked overnight
  • 1 Cup Lantils brown or green Washed
  • 3 Grated tomatoes
  • 6 Cups Hot water
  • 1 Fresh lemon juice from a whole lemon
  • ½ Cup Parsley Finely chopped
  • ½ Cup Cilantro Finely chopped
  • 2 Tbsp. Organic vegetable powder
  • 1 Tsp Salt
  • ½ Tsp Black pepper
  • 2 Tbsp. Flour + ¾ water - roux Mixed
  • 3 Cups Noodles - thin, short Cook according to the instructions on the package separately

Instructions
 

  • In a large pot, heat olive oil and sweat the onion until translucent.
  • Add the lentils, chickpeas, tomatoes, and celery and mix.
  • Add the boiling water to a coverage of 5 cm above the ingredients in the pot. Bring to a boil over high heat. Lower the heat cover the pot, cook for about an hour until everything is soft. If there is no water, add more.
  • Add spices - organic vegetable soup stock or powder, black pepper and salt.
  • Add the fresh lemon juice, bring to a boil. After boiling, check the taste.
  • Make a roux from 2 tablespoons of flour and 3/4 cup of cold water. Mix to a smooth consistency, and add to the soup slowly. Stir until the soup is thick enough, if too thick you can add water.
  • Add the coriander, parsley, and cook for another 5 minutes.
  • Mix flavors and adjust seasoning, check that there is no lack of salt and turn off the heat.
  • In a bowl add a tablespoon of noodles add the soup and serve.

Notes

tips
The chickpeas should be soaked in water the night before and can also be cooked in water prior to cooking inside the soup. This will shorten the cooking time of the soup to 1 hour.
I cooked the chickpeas separately to preserve and use the chickpea water - aquafaba. I then reduce this water and place it in a container or a bag and freeze it to use later for meringue-based vegan desserts
You can cook the noodles in the soup but if you do not finish the soup that day, the noodles continue to absorb liquids and swell. I cooked them separately and stored them separately in the refrigerator. Each time I cooked 1 serving I reheated the two together in a small pot.
Keyword Moroccan bean soup, Vegan Harira Soup

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