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Vegetarian Moroccan Harira

Rated as 5 out of 5 Stars

"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
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 27.1 5.7 0 231 Full nutrition

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This recipe is deliciously thick and chewy, and goes great on rice. The words vegetarian and vegan might deter some people but let me assure you it is as good as any meaty soup. I did not have ...