Slow Cooker Moroccan Harira Soup Recipes

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VEGETARIAN MOROCCAN HARIRA



Vegetarian Moroccan Harira image

Harira is a famous Moroccan soup, and here's a hearty vegetarian (and vegan!) version - packed with tomatoes and chickpeas and flavored with paprika, turmeric, saffron, ginger, and harissa. The amount of water can be adjusted depending on the thickness you want. I like this soup pretty thick and nourishing, so I do not add too much water.

Provided by chouchou65

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h5m

Yield 5

Number Of Ingredients 17

2 tablespoons vegetable oil
1 large onion, chopped
2 pounds tomatoes, diced
1 (15 ounce) can chickpeas, drained
1 bunch fresh cilantro, chopped
1 bunch fresh parsley, chopped
20 fresh mint leaves, chopped
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground ginger
½ teaspoon harissa
1 pinch saffron threads
4 cups water, or more to taste
1 tablespoon all-purpose flour
1 teaspoon cornstarch
½ cup cherry tomatoes, halved
salt and ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes.
  • Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 27.1 g, Fat 6.9 g, Fiber 6.4 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 231.1 mg, Sugar 6.3 g

SLOW COOKER MOROCCO HARIRA



Slow Cooker Morocco Harira image

Enjoy this Moroccan-flavored soup. Feel free to add additional spices to your liking. Some people enjoy using lentils in place of the chickpeas.

Provided by Daily Inspiration S

Categories     Bean Soups

Time 4h45m

Number Of Ingredients 13

2 can(s) 15-oz. cans garbanzo beans (chickpeas), rinsed and drained
1 can(s) 28-oz. can diced tomatoes, undrained
2 1/2 c reduced-sodium, fat-free chicken broth
8 oz boneless, skinless chicken breast, sliced into 3/4 inch cubes
1 c onion, chopped
3/4 c celery, chopped
1-1 1/2 tsp ginger root, minced
1 tsp ground turmeric
1/2 - 3/4 tsp ground cinnamon
1/4 tsp crushed red pepper flakes
1/2 - 1 tsp salt
2 oz spaghettti noodles, broken into 2 inch pieces
1/4 c flat-leaf parsley, chopped

Steps:

  • 1. Combine all incredients, except spaghetti and parsley, in slow cooker. Cover and cook on LOW 4 hours.
  • 2. Stir in spaghetti and parsley; cover and cook on LOW until spaghetti is tender, about 30 minutes.

MOROCCAN HARIRA (BEAN SOUP)



Moroccan Harira (Bean Soup) image

A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: it's super-healthy and easy to prepare.

Provided by modestalmond

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 16

6 cups beef stock
1 cup dry lentils
1 tablespoon olive oil, or to taste
1 onion, chopped
1 cinnamon stick
1 teaspoon minced fresh ginger root
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 cup cooked quinoa
1 bunch flat-leaf parsley leaves and thinner stems, chopped
1 bunch cilantro leaves and thinner stems, chopped
1 lemon, or to taste, juiced

Steps:

  • Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
  • Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
  • Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 42 g, Fat 3.9 g, Fiber 12.5 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 298.5 mg, Sugar 4.2 g

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