Gluten-Free Moroccan Harira

Ingredients

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• 6 cups gluten-free chicken or vegetable stock Shop
• 1 cup cooked chickpeas or lentils (for vegan option) or shredded cooked chicken/beef Shop
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained Shop
• 2 tbsp olive oil
• 1 tbsp ground cumin Shop
• 1 tsp ground ginger Shop
• 1/2 tsp ground turmeric Shop
• 1/4 tsp cayenne pepper (optional, for heat) Shop
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) Shop
• 1/2 cup fresh cilantro, chopped (for garnish)
• 1/2 cup fresh parsley, chopped (for garnish)
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2 Add the diced carrots, celery, and potato to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften slightly. Stir in the ground cumin, ginger, turmeric, and cayenne pepper (if using), cooking for 1 minute more until the spices are fragrant.
3. 3 Pour in the gluten-free stock and the can of diced tomatoes with their juice. Add the cooked chickpeas or lentils (or shredded chicken/beef) to the pot. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and let it simmer gently for at least 40-45 minutes, or until the vegetables are tender and the flavors have melded beautifully.
4. 4 In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to simmer for another 5 minutes, stirring, until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste.
5. 5 Ladle the hot Moroccan Harira into bowls. Garnish generously with fresh chopped cilantro and parsley before serving. This soup is best enjoyed immediately, allowing the vibrant flavors to shine.

Nutrition (per serving)

Tips & Notes

• Harira is traditionally finished with lemon juice. Squeeze some into each bowl.
• If using dried brown lentils instead of cooked, add them with the stock and simmer until tender, about 25-30 minutes.
• A spoonful of cooked rice in each bowl adds body, as harira often includes a grain.

Common questions