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Vegetarian Moroccan Harira

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"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."
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1 h 5 m servings 182 cals
Original recipe yields 5 servings

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  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.
  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.


  • Cook's Note:
  • If you have time, peel your tomatoes. To do this, cut an X on the bottom of each, submerge in boiling water for 25 seconds, transfer to an ice water bath, then peel gently and dice.

Nutrition Facts

Per Serving: 182 calories; 6.9 g fat; 27.1 g carbohydrates; 5.7 g protein; 0 mg cholesterol; 231 mg sodium. Full nutrition

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