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Emma's Moroccan Harira

Emma's Moroccan Harira

A vegan Moroccan dish that is full of flavour and sure to warm you up from the inside out. Serve it with bread on the side and a dollop of yoghurt for a creamy addition. 


2 Tbsp olive oil
1 red onion, diced
2 small carrots
2 clove garlic, crushed
10g ginger, grated or chopped
2 tsp cumin
2 tsp ground coriander
½ tsp cinnamon

pinch chilli flakes (optional)
1 tsp salt
1 tin chopped tomatoes
2 tins chickpeas, drained and rinsed
800 ml vegetable or chicken stock
120g red lentils, rinsed
15g fresh coriander
1 loaf turkish bread

drizzle olive oil

Dollop of Greek yoghurt or coyo


Preheat oven to 150C. 

Dice the onion and carrot very finely for the soup. In a large pot over a medium heat olive oil and sauté onions and carrot for 4-6 minutes, then add garlic, ginger and spices. Finely chop the stalks off the coriander and stir in, reserving the leaves for garnish. Season with salt and pepper. Add the tomatoes, stock and lentils. Simmer for 20 minutes then add the drained and rinsed chickpeas and cook another 5-10 minutes. Stir regularly, adding more water as needed. 

When the soup only has 5 minutes cooking time left, drizzle bread with olive oil and warm in oven.

To serve ladle soup into bowls and top with coriander leaves, serve bread on side in dipping size slices – traditionally in Morocco food is eaten by hand and bread can be used as a scoop.


Serves 4

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