Vegetarian Moroccan Harira

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.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 182 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 tablespoon all-purpose flour
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch
• 1 large onion, chopped
• salt and ground black pepper to taste
• 1 teaspoon ground turmeric
• 1 bunch fresh parsley, chopped
• 1 bunch fresh cilantro, chopped
• 2 pounds tomatoes, diced
• 1 pinch saffron threads
• 1 teaspoon ground paprika
• ½ cup cherry tomatoes, halved
• 1 (15 ounce) can chickpeas, drained
• 4 cups water, or more to taste
• 20 fresh mint leaves, chopped
• ½ teaspoon harissa

Recipe Instructions

Step 1

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.

Step 2

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.