Harira North African Vegetable Soup Recipes

VEGETARIAN MOROCCAN HARIRA

Steps:

• 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.

HARIRA

Steps:

• Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
• Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
• About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)

Steps:

• Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
• Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

HARIRA

Steps:

• Fry onion in oil until beginning to soften then add garlic, cooking for a few minutes more.
• Add cinnamon, turmeric, ground coriander and ginger, cooking for 2 minutes then add carrot, courgette, tomatoes, potato, lentils and stock. Bring to boil then simmer for 20 minutes. Allow to cool slightly then liquidize and return to pan.
• Bring back to simmer, add chick peas, burghul and chopped coriander and cook for 3 minutes.
• To serve, squeeze in lemon juice and stir.

HARIRA - NORTH AFRICAN VEGETABLE SOUP

Steps:

• Set a large pot over med to med-high flame. Add veg oil, when hot, sauté onions and celery until onions are translucent. Add the spices, potatoes, and carrots and cook, stirring often, for 5 minutes. Mix in tomatoes and juice and the 4cups liquid. Bring to a boil on high then lower heat to simmering (small bubbles). Cover and let cook (10-20 minutes, depending on size of veggies and the reliability of my memory) until vegetables are almost tender. Add the vermicelli and zucchini and simmer 5 minutes more until tender. Mix in the chick peas and add salt and pepper to taste. Squeeze in lemon juice and add garnish.