Click on the image, above to submit to Pinterest.

Moroccan Vegetable Harira

Moroccan Vegetable Harira is a traditional Moroccan recipe for a classic soup of cubed aubergine, carrot and courgette with onion, chickpeas, lentils and vermicelli in a tomato-based sauce with coriander and red bell pepper. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Moroccan Vegetable Harira.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesVegetable RecipesBean RecipesMorocco Recipes

Harira is a dish known across all the Moslem countries of North and North-East Africa. Traditionally this rich, red and spicy stew is one of the dishes used to break the Ramadan fast. I have other versions from other African Countries on this site, but this is the archetypal Harira from Morocco. The dish can be very variable and as well as the vetetable-based version presented here you can also get Lamb-based Harira and Chicken Harira.

Ingredients:

2 tbsp oil
1 medium aubergine (eggplant), peeled and cubed
1 medium carrot, cubed
1 medium courgette (zucchini), cubed
1 onion, chopped
115g chickpeas (soaked over night)
1.5l water
115g red lentils
400g tomatoes, blanched, peeled and de-seeded
1 tbsp tomato purée
1 tsp ground cinnamon
1 red bell pepper, de-seeded and chopped
50g vermicelli
1 bunch coriander, chopped
salt and black pepper
lemon wedges, to serve

Method:

Heat the oil in a large saucepan, add the vegetables and fry until lightly browned on all sides. Remove from the pan and set aside then add the onions and stir until softened. Drain the chickpeas and add to the pan along with the water. Bring to a boil, reduce to a simmer then cover and cook for 1 hour or until the chickpeas are almost tender.

Stir-in the lentils, tomatoes, tomato purée, cinnamon, fried vegetables and bell pepper, return to a simmer and cook for 15 minutes. Now add the vermicelli, bring the mixture to a boil then reduce to a simmer and cook for a further 15 minutes, or until the lentils and vermicelli are both tender. Season then stir-in the coriander and serve with lemon wedges.