Harira (Vegetable Soup)


This full flavour vegetable soup includes chickpeas for texture, and is a national and traditional soup of Morocco. Variations may be found in Algeria, Tunisia, etc.

Whilst this is a vegan / vegetarian dish it could include beef, lamb or chicken pieces, but never pork.

Quantities below produce a substantial main course dish for 4 people.

This recipe contains the following types of ingredient: plants and fungi.


200 g dry weight
2 medium
white onions
3 medium
2 sticks
5 ml (1 tsp)
ground coriander
5 ml (1 tsp)
FAIRTRADE turmeric
5 ml (1 tsp)
FAIRTRADE ground cinnamon
2 ml
ground chilli pepper
1 litre
vegetable stock
30 ml
tomato puree
1 medium
waxy potato
150 g
Traidcraft FAIRTRADE pasta
15 ml (1 tbsp)
Zaytoun FAIRTRADE olive oil
to taste
to taste
FAIRTRADE freshly ground black pepper
30 ml
FAIRTRADE lemon juice



This is a fairly quick soup, so we have included pasta with the vegetables, rather than the more traditional couscous cooked in the steam above the vegetables.


Soak (overnight) and cook the chickpeas (see chickpea basics).

Prepare the carrots, onions (chop medium), carrots, celery and leeks (chop all 1 cm), in the usual way.

Peel the potato(es) and chop to 2 cm chunks.

If you have coriander seeds, grind using a pestle and mortar.

Mix the stock and the tomato puree.


Warm the oil and gently fry (=sweat) the onions, carrots, leek and celery for about 5 minutes until the onions start to go translucent.

Add the turmeric, cinnamon, coriander and chilli powders and stir fry for 2 minutes until everything is coated and aromatic.

Add the stock mixture and bring to the boil, reduce the heat to a simmer.

Add the chopped potatoes.

Simmer for 10 minutes.

Add the chickpeas (plus cooking liquid), pasta, and return to simmer.

Simmer until the pasta is cooked (about 12 minutes) and "toothsome". Check the seasoning and adjust with salt and pepper. and add the lemon juice.

To serve

Serve hot with harissa and crusty bread to mop up the juices.


Vary quantities of veggies according to the numbers eating.

Fresh pepper, de-seeded and chopped could be substitutes for the ground chilli pepper.

Other related recipes include: