Go Back
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 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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