Moroccan Vegetarian Chickpea Soup Recipe (or Harira Soup)

Moroccan Vegetarian Chickpea Soup Recipe (or Harira Soup)

Is vegetarian moroccan soup called harira soup is a delicious and satisfying dish, ideal for a meal. The variations of the recipe are endless and I want to share with RecipesFree this vegan version without meat of this Moroccan chickpea soup. The Moroccan harira soup It combines two of the richest legumes – lentils and chickpeas – that provide a lot of vegetable protein to our diet. The spices that are used give an unrepeatable flavor to this Moroccan vegetable soup. It is usually consumed throughout the year, but thanks to its high nutritional value it is usually served to break the fast in the iftar, the night meal during the month of Ramadan.

4 diners 1h 30m Main course Low difficulty Additional features: Cheap cost, Recommended for vegans, Recommended for vegetarians, Stew, Traditional Moroccan recipe Ingredients:

  • 500 grams of cooked chickpeas
  • 100 grams of lentils
  • 2 onions
  • 500 grams of tomato
  • 2 tablespoons of olive oil
  • ½ bunch of fresh coriander
  • ½ bunch of fresh parsley
  • 2 tablespoons of tomato concentrate
  • 1½ teaspoons of cumin powder
  • 1 teaspoonful of ginger powder
  • 1 teaspoon of turmeric powder
  • 1 liter of vegetable broth
  • 1 bunch of Swiss chard
  • 2 tablespoons of lemon juice
  • 1 teaspoon grated lemon zest
  • ½ teaspoon of salt
  • 1 pinch of pepper

Steps to follow to make this recipe: 1

Peel the onion and cut it together with the tomatoes in quarters. Place them in the blender jar and beat for 10-15 seconds until the vegetable is chopped.


Heat the oil in a medium saucepan, add the onion and tomato mixture and sauté for 3-4 minutes until tender.


Add coriander, parsley, tomato puree, tomato concentrate, Swiss chard and lentils, sauté for 4 minutes Stirring occasionally. Add the spices to the pot and cook another minute until they begin to release the aroma.


Add the vegetable broth to the pot and cook the Moroccan soup for Ramadan for 15 minutes (in my case there was not much broth left after cooking, so if you want the soup to be more liquid add more broth).


Add half of the chickpeas, remove the vegetarian harira soup from the heat and let cool. Once cold, pour it into the mixer glass and crush until homogeneous.


Pour the Moroccan vegetarian soup back into a pot and put it on the fire, check the salt and pepper points. When the harira soup starts to boil, add the rest of the chickpeas and stir.


Serve the vegetarian moroccan soup legumes with fresh coriander, pita bread or rice. And if you're interested, visit my Vegspiration blog to find other alternatives to traditional international and national vegan recipes.

Moroccan Vegetarian Chickpea Soup Recipe (or Harira Soup) - Step 7

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