Vegan Harira (Moroccan Chickpea and Lentil Soup)

This recipe is for a delicious and flavorful vegan version of Harira, a traditional Moroccan soup. Packed with protein from chickpeas and lentils, this hearty soup is easy to make using pantry staples and explodes with the fragrant warmth of toasted spices.

Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes

Ingredients:

2 tablespoons olive oil

1 large onion, diced

1 medium carrot, diced

2 celery stalks, diced

4 cloves garlic, minced

1 tablespoon cumin

1 teaspoon ground cinnamon

½ teaspoon ground ginger

1 tablespoon harissa paste (adjust for spice preference)

1 (14 oz) can chickpeas, drained and rinsed

7 oz green lentils

1 (14 oz) can chopped tomatoes

5 cups vegetable stock

2 tablespoons fresh parsley, roughly chopped

2 tablespoons fresh coriander, roughly chopped (optional)

Instructions:

Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and sauté for 5 minutes, until softened. Add the garlic and cook for another 30 seconds, until fragrant.

Toast the spices: Stir in the cumin, ground cinnamon, and ground ginger. Cook for 1 minute to release their aromas.

Add the harissa and base ingredients: Next, stir in the harissa paste, followed by the chickpeas, lentils, chopped tomatoes, and vegetable stock.

Simmer until tender: Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.

Finish with herbs and adjust seasoning: Stir in the fresh parsley and coriander (if using) and simmer for an additional 2-3 minutes. Season with salt and pepper to taste.

Tips:

For a richer flavor, substitute 1 tablespoon of olive oil with coconut oil.

Adjust the amount of harissa paste depending on your desired spice level.

Serve with crusty bread for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy this flavorful and satisfying vegan Harira!