Discover a delicious vegan Moroccan Harira soup recipe that’s gluten-free and packed with protein. Perfect for a healthy, hearty meal!
Deliciously Nutritious: A Plant-Based Twist on a Traditional Moroccan Classic
Discover the delightful flavors of Vegan Moroccan Harira Soup, a hearty dish that combines chickpeas, lentils, and a rich blend of spices. This traditional Moroccan recipe is not only comforting but also 100% gluten-free, making it an excellent choice for those seeking a healthy, protein-packed meal. The vibrant ingredients create a fulfilling experience that is perfect for cozy dinners or meal prepping.
This soup is a wonderful representation of Moroccan cuisine, showcasing wholesome ingredients and a modern plant-based twist. Whether you’re preparing it for a gathering with friends and family or simply indulging in a nourishing bowl for yourself, this recipe promises to deliver satisfying flavors and a nourishing experience.
Wholesome Warmth: Elevate Your Protein Game with a Flavorful Vegan Twist on Traditional Moroccan Harira
today we’re making a Moroccan chickpea and lentil soup it’s called Hera and it’s traditionally enjoyed during Ramadan it’s actually used to break the fast during that time this soup is not only warm and comforting but it’s packed with good sources of protein and as always on this channel.
It’s gluten-free and vegan to make this soup you’ll need three stocks of celery and then some celery leaves you’ll need two large carrots a 15 oz can of crushed tomatoes a 15 oz can of chickpeas 1 cup of green lentils 8 cups of vegetable broth I used the no chicken broth one large yellow onion about four cloves of.
Garlic so had traditionally incorporates vermicelli noodles and I Place those with red potatoes but you could also use a cup of cooked quinoa or even a cup of cooked brown rice or you could use gluten-free vermell noodles you’ll also need 1 teaspoon of ground turmeric 1 teaspoon of ground cumin half a teaspoon of cinnamon 1/4 teaspoon of ground.
Ginger 1 tbspoon of the spice Harissa and you’ll also need 1 cup of Sal cilantro I don’t have that featured here in the video start by dicing the celery stocks and leaves peel and dice the carrots dice the onion dice four cloves of.
Garlic chop the cilantro dice the red potatoes um I decided to keep the skins on because they’re a good source of fiber and antioxidants I just gave them a good wash before I I diced them next drain the chickpeas and don’t forget to save the aqua faab for other recipes saute the onions in a large pot.
With about 1 tbsp of olive oil after about 1 minute add the diced carrots celery and the celery leaves and stir all to combined and continue to sauté until slightly soft this should take about 2 to 3 minutes then add the garlic and all of the spices stir these to combine and cook for about 1 minute until well.
incorporated then add the 8 cups of vegetable broth 1 half of a cup of cilantro and then pour in the one can of crushed tomatoes and stir everything to combine allow the soup to simmer for 15 minutes after the soup has simmered for 15 minutes add one uh teaspoon of kosher salt and add the lentils and the canned.
Chickpeas start to combine everything and cook for another 15 minutes then add the diced potatoes and continue cooking for another 15 minutes you want to cook on a low boil to allow the potatoes to cook and for the lentils to soften after the last 15 minutes of cooking check your spices at this point.
I added another tablespoon of Harissa and I added more salt this soup is great served with some lemon uh vegan Greek yogurt and some additional cilantro let me know in the comments if you try this recipe and hit that like button and subscribe to our channel for more gluten-free and vegan takes.
