Vegan Harira Soup
- rootsseedsandleaves
- Apr 10, 2019
- 2 min read
This soup is a wonderfully nutritious and spicy dish that is traditionally made with lamb and served during Ramadan. Our Vegan version doesn't miss any of the flavour and is very easy to make, especially if you've already pre-soaked and pre-cooked the chickpeas beforehand.
I have found that any leftovers make a great stew as the pulses soak up the liquid overnight. Alternatively, to save prep time for a future meal you could always double the quantities and freeze what you don't eat. When you need a meal at the drop of a hat all you need to do is defrost the soup.
During my recent holiday in Morocco I visited the spice market and bought harira spice mix (amongst other things) which is essential for this soup. If you can't find the spice mix you can make it yourself (1/2 tsp ground turmeric, 1 tsp ground cumin, 1/2-1 tsp harissa/ dried chilli).
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 4-6
2 cups of pre-soaked and pre-cooked chickpeas (or tinned)
1 cup of uncooked Puy lentils
3-4 carrots, washed and sliced into coins
3 celery stalks, threads removed and diced
1 medium onion, peeled and diced
1 tin of tomatoes
1 cup of fresh parsley, chopped
1 cup of fresh coriander, chopped
3 tsp of harira spice mix ( 1/2 tsp ground turmeric, 1 tsp ground cumin, 1/2-1 tsp harissa/dried chilli)
Olive oil
1.25 litres of vegetable stock
1. In a heavy bottomed pan, heat a good glug of olive oil (or 25ml of vegetable stock or water if frying without oil) and add the onion, celery and carrots. Cook for about 5-7 minutes until the vegetables are tender. 2. Add the harira spice mix and stir well to ensure all the vegetables are coated with the seasoning. 3. Add the chickpeas, lentils, stock and tomatoes and bring to a boil. Lower the heat after 5 minutes, add the parsley and coriander and cook for 20 minutes until the lentils are tender. Serve sprinkled with more fresh parsley and coriander, harissa paste, olives and fresh bread.
If you have any leftovers, heat it up the next day and serve with freshly boiled potatoes and steamed spinach or Swiss chard. Delicious!
Follow us on Facebook and Instagram for more healthy and inspirational meals:
#vegansoup #harira #moroccanspices #harissa #chickpeas #puylentils #vegetarianmeal #nourishing #pulses #northafricanfood #lafermeduvallon #instasoup #instavegan #instavegetarian #quickmeals #rootsseedsandleaves #epicurious
Recipe inspired by: https://www.epicurious.com/recipes/food/views/spiced-moroccan-vegetable-soup-with-chickpeas-cilantro-and-lemon-harira
Comments