A hearty and warming vegan rendition of Moroccan harira full to the brim with chickpeas, lentils, vegetables and spices.
Ingredients
1½ tbsp coconut oil
1 large white onion, sliced
5 cloves garlic, minced
2 medium carrots, peeled and diced
3 stalks of celery, finely sliced
2 tsp ground cumin
1½ tsp ground cinnamon
2 tsp smoked paprika
½ tsp groundnutmeg
¼ tsp red chilli powder (increase or reduce based on personal preference)
½ tsp grated fresh ginger
½ tsp saffron threads
2 tbsp tomato paste
4 large ripe tomatoes, roughly chopped
800 ml vegetable stock or water
1½ cup cooked chickpeas
½ cup green lentils, uncooked
½ cup quinoa, uncooked
⅓ cup each of fresh coriander and parsley, finely chopped
Juice from half a lemon
Sea salt and black pepper to taste
Instructions
Start by sauteeing the onion, carrots and celery with the coconut oil in a heavy-bottomed pot with a lid. Add a pinch of sea salt and cook on low heat for 5-10 minutes until soft.
Add in garlic, spices and tomato puree, then turn up the heat and cook for 3-5 ore minutes until fragrant.
Add the tomatoes, stock, chickpeas, lentils and quinoa and allow to simmer before turning down the heat and covering. Allow it to cook for 30-45 minutes, stirring occasionally and adding water as needed.The soup is done when vegetables are cooked through and lentils are tender.
Remove from heat then taste to adjust seasonings before stirring in the fresh herbs and lemon juice. Serve piping hot.
Recipe by One Arab Vegan at https://www.onearabvegan.com/2016/06/vegan-moroccan-harira-soup/