Vegetable harira

Harira is a traditional soup that's eaten to break the fast of Ramadan.

  • 8 hrs 45 mins cooking
  • Serves 8
  • Print
A vegetarian Harira - a hearty tomato-based Moroccon soup made with legums like lentils and chickpeas, fresh herbs and warm spices.


Vegetable harira
  • 2 teaspoon each ground cumin, coriander and sweet smoked paprika
  • 1 teaspoon each ground ginger, cinnamon and dried chilli flakes
  • 1/4 teaspoon ground nutmeg
  • 1 brown onion (200g), chopped finely
  • 2 carrots (240g), chopped finely
  • 4 stalks celery (600g), trimmed, chopped finely
  • 5 tomatoes (750g), chopped finely
  • 6 clove garlic, crushed
  • 2 tablespoon tomato paste
  • 1.5 litre (6 cups) vegetable stock
  • 1 litre (4 cups) water
  • 1 cup (200g) french-style green lentils
  • 400 gram canned chickpeas (garbanzo beans), rinsed, drained
  • 1/3 cup each finely chopped fresh flat-leaf parsley and coriander (cilantro)


Vegetable harira
  • 1
    Dry-fry spices in a small frying pan over medium heat for 1 minute or until fragrant.
  • 2
    Combine onion, carrot, celery, tomato, garlic, spices, paste, stock, the water and lentils in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours. Season to taste.
  • 3
    Add chickpeas to cooker and stir until heated through. Stir in parsley and coriander to serve.


This is our vegetarian version, but lamb, chicken or beef can be added.

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