Description
Harira is a famous Moroccan soup, and here’s a hearty vegetarian (and vegan!) version – packed with tomatoes and chickpeas and flavored with paprika, turmeric, saffron, ginger, and harissa. The amount of water can be adjusted depending on the thickness you want. I like this soup pretty thick and nourishing, so I do not add too much water.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 pounds tomatoes, diced
- 1 (15 ounce) can chickpeas, drained
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh parsley, chopped
- 20 fresh mint leaves, chopped
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- ½ teaspoon harissa
- 1 pinch saffron threads
- 4 cups water, or more to taste
- 1 tablespoon all-purpose flour
- 1 teaspoon cornstarch
- ½ cup cherry tomatoes, halved
- salt and ground black pepper to taste
Instructions
- Heat oil in a large pot over medium heat and cook onion until soft and translucent
- about 5 minutes. Add tomatoes
- chickpeas
- cilantro
- parsley
- mint
- paprika
- turmeric
- ginger
- harissa
- and saffron. Add water and cook over medium heat until flavors have combined
- about 30 minutes.
- Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup
- stirring in well. Add cherry tomatoes. Bring to a boil
- reduce heat
- and simmer over low heat until soup thickens
- about 10 minutes. Season with salt and pepper.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 5