Vegan Harira Soup with Medjool Dates
With all its spices and flavouring, it's no wonder that harira soup has been a staple in Moroccan cuisine for centuries. Try this hearty vegan version made with Medjool dates.
- 2 tbsp coconut oil
- 1 yellow onion
- 2 cloves garlic
- 2 branches celery
- 2 carrots
- 1 tbsp fresh ginger
- ½ tsp paprika
- ½ tbsp ground cumin seeds
- ½ tbsp ground turmeric
- ½ tsp ground cinnamon
- 2 tbsp tomato puree
- 4 large tomatoes
- 4 cups vegetable broth
- ½ cup brown rice
- 2 cups cooked chickpeas, rinsed and drained
- 10 pitted Medjool dates
- A few branches of fresh parsley
- 2 tbsp of lemon juice
- Mince the onion and garlic, and dice the carrots and celery.
- In a large pot over medium heat, warm the coconut oil. Add the onions, garlic, celery and carrots and sauté until golden, about 5 minutes.
- In the meantime, grate the ginger and put it in a large pot along with all the spices.
- Dice the tomatoes and add them to the pot, along with the tomato purée, vegetable broth and brown rice.
- Bring to a boil, then let simmer for 45 minutes on low heat until the rice is cooked (if you use white rice, this should only take about 20 minutes).
- Add the chickpeas and adjust the seasoning to taste. Let simmer for 5 minutes.
- Dice the dates and chop the parsley. Set aside.
- Serve the soup in a shallow bowl. Garnish with more diced dates, chopped parsley and a squeeze of fresh lemon juice.