For a richer flavor, consider using roasted tomatoes. Roasting them before adding them to the soup will intensify their sweetness and add a smoky note. If you don't have fresh herbs on hand, you can substitute dried herbs. Use about 1 teaspoon of each dried herb (cilantro, parsley, mint). Harissa paste can vary in spiciness, so start with a small amount and add more to taste. If you're sensitive to spice, you can use a mild chili powder instead. For a smoother soup, you can use an immersion blender to partially blend the soup before adding the flour/cornstarch slurry. Be careful not to over-blend, as you want to retain some texture. This soup is even better the next day, as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Vegetarian Moroccan Harira
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING5 People
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VIEWS9
Embark on a culinary journey to Morocco with this vibrant and deeply flavorful Vegetarian Harira. This hearty soup is a symphony of textures and tastes, brimming with sweet tomatoes, earthy chickpeas, and an aromatic blend of spices that will warm you from the inside out. A true celebration of plant-based cuisine!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Fiber6 g
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Protein6 g
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Saturated Fat1 g
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Sodium231 mg
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Sugar6 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
02
StepAdd the diced tomatoes, drained chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa paste, and saffron threads to the pot. Stir well to combine.
03
StepPour in the vegetable broth (or water). Bring the mixture to a simmer over medium heat. Cover the pot and let it simmer for at least 30 minutes, allowing the flavors to meld and deepen.
04
StepIn a small bowl, whisk together the flour and cornstarch with a few tablespoons of the hot soup liquid until a smooth slurry forms. This will prevent lumps from forming when you add it to the soup.
05
StepPour the flour/cornstarch slurry into the simmering soup, stirring constantly to ensure it is fully incorporated. Add the halved cherry tomatoes.
06
StepBring the soup back to a gentle boil, then reduce the heat to low and simmer for another 10 minutes, or until the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.
07
StepSeason the soup to taste with salt and freshly ground black pepper. Adjust the amount of harissa paste to control the level of spiciness.
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RECIPE REVIEWS
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Please Rate
Joan Schuppe
Jul 1, 2025My family loved this soup! Even my picky eater asked for seconds.
Daron Zboncak
Jul 1, 2025I appreciate the tips on how to adjust the spice level and consistency.
Kim Ledner
Jun 30, 2025I didn't have any harissa paste, so I used a little bit of chili powder, and it worked great.
Tod Kirlin
Jun 30, 2025This soup is amazing! So flavorful and easy to make.
Ewell Erdman
Jun 28, 2025I’ve made this recipe several times, and it’s always a hit!
Katheryn Swaniawski
Jun 26, 2025This is my new go-to vegetarian soup recipe!
Bobby Frami
Jun 25, 2025I used vegetable broth instead of water, and it added even more depth of flavor.
Brisa Shields
Jun 25, 2025The flavors are incredible. I will definitely make this again.
Quinten Simonis
Jun 23, 2025I added a can of diced tomatoes with green chilies for a little extra kick, and it was delicious!