Vegan Moroccan Harira Soup
A hearty and warming vegan rendition of Moroccan harira full to the brim with chickpeas, lentils, vegetables and spices.
Servings 4 -6
Ingredients
- 2 tbsp olive oil
- 1 large white onion diced
- 5 cloves garlic minced
- 2 medium carrots peeled and diced
- 3 stalks of celery finely sliced
- 2 tsp ground cumin
- 1 1/2 tsp ground cinnamon
- 2 tsp smoked paprika
- 1/2 tsp ground nutmeg
- 1/4 tsp red chilli powder increase or reduce based on personal preference
- 1/2 tsp grated fresh ginger
- 1/2 tsp saffron threads
- 2 tbsp tomato paste
- 4 large ripe tomatoes roughly chopped
- 1 litre vegetable stock or water
- 1 1/2 cup cooked chickpeas
- 1/3 cup green lentils uncooked
- 1/3 cup quinoa uncooked
- 1/4 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, ginger, spices and tomato puree, then turn up the heat and cook for 3-5 more minutes until fragrant.
- Add the chopped 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. Add more water or vegetable stock if you prefer a soupier consistency.
- Remove from heat then taste to adjust seasonings before stirring in the fresh herbs and lemon juice. Serve piping hot.