Moroccan Chickpea Harira Soup
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
African · 50 min · Beans · vegetarian, vegan, dairy-free
352 cal
16g protein
54g carbs
8g fat
per serving · estimated
Ingredients
- 1 can canned chickpeas
- 1/4 cup brown lentils
- 3/4 cup canned crushed tomatoes
- 1 yellow onion
- 1 stalks celery
- 1/4 tsp ground ginger
- 1/4 tsp ground turmeric
- 1 bunch fresh cilantro
- 1/4 cup vermicelli noodles
- 3/4 tbsp olive oil
Method (tap to check — screen stays awake)
- Soften chopped onion and celery in olive oil over medium 6 minutes.
- Stir in ginger and turmeric and bloom 1 minute, then add tomatoes and cook 4 minutes.
- Add lentils and 5 cups water and simmer 20 minutes until the lentils are tender.
- Add chickpeas and vermicelli and cook 6 minutes until the noodles soften.
- Season with salt, stir in chopped cilantro, and serve with lemon wedges.
- Thin with water if the soup gets too thick.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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