Vegetarian Moroccan Chickpea Soup (or Harira Soup) Recipe

This vegetarian Moroccan soup called harira soup is a delicious and filling dish, ideal for a meal. The recipe variants are endless and I want to share this meatless vegan version of this Moroccan chickpea soup. Moroccan harira soup combines two of the richest legumes – lentils and chickpeas – which provide a lot of vegetable protein to our diet. The spices used give this Moroccan vegetable soup an unrepeatable flavor. It is usually consumed throughout the year, but thanks to its high nutritional value it is often served to break the fast in iftar, the night meal during the month of Ramadan.

Ingredients to make Vegetarian Moroccan Chickpea Soup (or Harira Soup):

1. 500 grams of cooked chickpeas
2. 100 grams of lentils
3. 2 onions
4. 500 grams of tomato
5. 2 tablespoons of olive oil
6. ½ bunch of fresh coriander
7. ½ bunch of fresh parsley
8. 2 tablespoons of concentrated tomato
9. 1½ teaspoons cumin powder
10. 1 teaspoon ginger powder
11. 1 teaspoon of turmeric powder
12. 1 liter of vegetable broth
13. 1 bunch of Swiss chard
14. 2 tablespoons of lemon juice
15. 1 teaspoon lemon zest
16. ½ teaspoon of salt
17. 1 pinch of pepper

How to make Vegetarian Moroccan Chickpea Soup (or Harira Soup):

• Peel the onion and cut it along with the tomatoes into quarters. Place them in the blender glass and beat for 10-15 seconds until the vegetables are chopped.
• Heat the oil in a medium saucepan, add the onion and tomato mixture and sauté for 3-4 minutes until tender.
• Add coriander, parsley, tomato purée, tomato concentrate, Swiss chard and lentils, fry for 4 minutes, stirring occasionally. Add the spices to the pot and cook another minute until they begin to release their aroma.
• Add the vegetable broth to the pot and cook the Moroccan soup for Ramadan for 15 minutes (in my case there was not much broth left at the end of cooking, so if you want the soup to be more liquid add more broth).
• Add half of the chickpeas, remove the vegetarian harira soup from the heat and let cool. Once cold, pour it into the blender glass and blend until smooth.
• Pour the Moroccan vegetarian soup back into a pot and put it on the heat, check the point of salt and pepper. When the harira soup starts to boil, add the rest of the chickpeas and stir
• Serve Moroccan Vegetarian Vegetable Soup with fresh coriander, pita bread or rice.