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My vegan Harira is a soul-warming treasure from Moroccan cooking. The mix of creamy chickpeas, crunchy lentils, juicy tomatoes and exotic spices creates a flavor journey I can't imagine living without anymore. This soup has become my favorite companion during chilly weather.
Ancient Wonder of Harira
Harira has found a special spot in my home cooking routine. This classic soup, commonly enjoyed in Morocco during Ramadan, connects comfort with culinary delight for me. Its warming flavors and filling nature make it perfect for everyday meals.
What You'll Need
- Chickpeas: 240g cooked, they form the core of this soup
- Brown lentils: 150g uncooked for just the right body
- Onion: 1 large, finely diced as your flavor foundation
- Celery root: 200g, cubed, adds richness
- Tomato paste: 2 tbsp for deep color and taste
- Parsley: 30g freshly chopped
- Cilantro: 30g brings an exotic touch
- Flour: 2 tbsp for thickening
- Black cumin: 1 tsp my hidden touch
- Spices: Pepper, ginger, chili and a tiny bit of saffron for that Moroccan magic
- Olive oil: 2 tbsp top quality
- Water: 1.5 liters
- Lemon wedges: fresh for serving
Soup Cooking Steps
- Prep your veggies
- Dice the onion finely, cut celery into bite-sized chunks. Fresh-chop your parsley and cilantro – it really changes the flavor profile.
- Create your base
- In my big soup pot, I gently cook the onions in olive oil until they smell amazing and turn clear.
- Build flavors
- Now throw in chickpeas, lentils and celery. Quickly toast with tomato paste and spices until everything smells wonderful.
- Cook with patience
- Pour in water and simmer about 20 minutes, until lentils reach that perfect tender-firm balance.
- Add thickener
- My trick for perfect texture: mix flour with cold water first, then stir into the soup with tomatoes and herbs.
- Final touch
- Let it bubble gently another 10 minutes, then season with salt and black cumin. My favorite soup is ready!
Moroccan Journey
Whenever I cook this soup, my kitchen fills with Moroccan scents. The blend of fresh herbs, warming spices and hearty legumes tells its own story. To me, it's pure comfort in a pot.
My Spice Blend
The spices really make this soup stand out. A touch of saffron adds a floral hint, black cumin brings freshness. Ginger, pepper and chili give the soup its warming depth. This combo is just irresistible.
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Chickpeas and Lentils Unite
I love using legume power in my cooking. Chickpeas and lentils aren't just packed with protein, they also give the soup its wonderful texture. They really fill you up while being super good for you.
Eco-friendly Eating
What I really love about this dish is how sustainable it is. All ingredients can be found locally, store well, and work in tons of recipes. This makes mindful cooking so enjoyable.
Loved By Everyone
This soup wins hearts all around. Kids enjoy the mild flavors, adults appreciate the depth of spices. It's truly comfort food that brings family together.
Creating Special Times
Harira means more than just soup. In Morocco, it brings people together when breaking fast. In my home, it creates those same special moments of togetherness.
Wow Your Guests
When I'm expecting visitors, I often make my Harira. The bright colors, the rich smell – it always amazes everyone. A dish that never fails to impress.
Ways I Mix It Up
You can tweak the basic recipe so many ways. Sometimes I swap in cumin instead of black cumin or play with how thick it is. Each version tastes different but always delicious.
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Make Ahead Magic
This soup actually gets better overnight. It keeps nicely in the fridge for three days. I often make a bigger batch – it's perfect for busy days ahead.
Zingy Finish
Fresh lemon wedges are a must for me. The tangy juice makes all the flavors pop and adds an exciting dimension to the soup.
Plant-based Goodness
My vegan take on Harira shows just how amazing plant-based cooking can be. It's loaded with protein, vitamins and good energy. Healthy food that tastes great to everyone.
Comfort On Cold Days
On gloomy days, this soup becomes my soul medicine. It warms you from inside out, gives you new energy and brings a piece of Morocco into my kitchen.
Getting The Texture Right
The soup should be nicely thick but not too heavy. With some practice, you'll find your sweet spot. A bit more water or flour and it'll be just how you want it.
Simpler Than It Looks
Don't let the ingredient list scare you away. The cooking part is really straightforward. Step by step, a few ingredients turn into something truly special.
Moroccan Food Love
With every spoonful of this soup, I mentally travel to Morocco. The spices, the aromas, the warmth – they tell stories about the culture and tradition of this beautiful country.
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My Final Thoughts
My vegan Harira is a love letter to Moroccan cuisine. It blends tradition with modern enjoyment and brings Morocco straight to your table. A dish I'm always happy to cook again and again.
Frequently Asked Questions
- → Do you really need saffron?
- Saffron brings color and the classic flavor everyone expects in harira. You can leave it out, but you'll miss that certain something.
- → Why mix flour on the side first?
- If you blend the flour with tomatoes separately, you dodge lumpy bits and get a creamy, thick soup.
- → Can dried herbs work instead?
- Fresh will always taste best. If you only have dried, use just a third as much as you would fresh.
- → Is this soup freezable?
- Yep, harira keeps well in the freezer. Add a splash of water and stir when reheating so it’s just right.
- → Is the lemon juice really needed?
- That shot of lemon at the end keeps things fresh and lively. Definitely add it when serving.