Moroccan tomato soup

    50 min

    Moroccan tomato soup, known as Harira, is traditionally prepared with meat. This is a vegetarian version of the classic!

    2 people made this

    Serves: 8 

    • 1 large onion, finely chopped
    • 150g tinned chickpeas or dried chickpeas, soaked overnight
    • 1kg ripe tomatoes, peeled and chopped
    • 1 large bunch fresh coriander, finely chopped
    • 1 medium bunch celery leaves, chopped
    • 1 rounded tablespoon tomato puree
    • salt and freshly ground pepper
    • 1 teaspoon paprika
    • 1 teaspoon ground ginger
    • 2L hot water
    • 1 tablespoon flour
    • 1 glass warm water

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a cooking pot, place the onion, chickpeas, tomatoes, some of the coriander, celery, tomato puree, salt, pepper and the spices. Add 2 litres of hot water and cook for 30 minutes.
    2. In a bowl, dissolve the flour in the glass of warm water, add to the soup; mix well to avoid lumps. Let the soup thicken for 5 minutes.
    3. Sprinkle the remaining coriander over the soup; serve hot.

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