A traditional and hearty Moroccan soup, Harira is often eaten to break the fast during Ramadan.
30 Reviews
Cals 659 · Prot 23 · Carbs 124 · Fat 6
Vegan
45 min
A traditional and hearty Moroccan soup, Harira is often eaten to break the fast during Ramadan.
30 Reviews
Cals 659 · Prot 23 · Carbs 124 · Fat 6
Vegan
Ingredients
Soup
Red onion
1 Piece
Garlic cloves
2 Piece
Carrot
1 Piece
Chickpeas
260 Grams
Fresh coriander
15 Grams
Vegetable oil
1 Tbsp
Chopped tomatoes
400 Grams
Salt
0.5 Tsp
Harissa paste
20 Grams
Tomato paste
30 Grams
Smoked paprika powder
2 Grams
Water
500 ML
Vegetable stock cube
15*
1 Piece
Agave syrup
10 ML
Black olive slices
40 Grams
Flatbreads
Brown onion
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Salted vegan butter
20 Grams
Sumac
2 Grams
Arabic flatbread packet
10*11*
2 Piece
Allergens
*15 Celery, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
1164 / 659
Fats (g)
5.8
of which saturated (g)
0.6
Carbohydrates (g)
124
of which sugars (g)
21.9
Fibers (g)
21.5
Proteins (g)
23.2
Salt (g)
2.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and finely chop the redonion, garlic and carrots. Drain and rinse the chickpeas. Finely chop the coriander.
Tip!Save some whole coriander leaves for garnish. Don't wash up your chopping board just yet.
2 Fry base
Heat a large soup pot over a medium heat with a drizzle of oil. Once hot, add the chopped redonions and carrots and fry for 6 min with a pinch of salt. Add the harissa paste(spicy!), tomatopaste, garlic and smokedpaprikapowder and fry for 1 min further. Add the choppedtomatoes and cook for 2 min.
3 Simmer
Add the measuredwater, vegetablestockcube and half of the drained chickpeas to the pot (reserve the rest for garnish). Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 20 min.
4 Caramelise onions
Meanwhile, peel and finely slice the brown onions. Heat a pan over a high heat with drizzle of oil and half of the veganbutter. Once hot, add the sliced brownonions with a pinch of salt and fry for 5 min until browned. Reduce the heat to low and add the sumac with a splash of water. Cook for 10 min, stirring occasionally, or until the onions have fully softened. Once softened, transfer to a plate and set aside. Wipe and reserve the pan.
Tip!Low and slow! Take your time caramelising the onions for a better result.
5 Fry flatbreads
Return the reserved pan to a medium-high heat. Add a small knob of the remaining butter. Once melted, add a flat bread and cook until both sides are crispy and lightly browned. Transfer to a plate. Repeat with all of the flat breads. Keep warm.
6 Serve
Once ready, blitz the soup in a blender. Stir through the choppedcoriander and the remaining chickpeas. Season the soup with the agavesyrup and salt to taste. Divide the soup among bowls and garnish with the oliveslices and any remaining coriander. Top the flat breads with the caramelisedsumaconions and serve them on the side.