Harira (Moroccan Soup)

Harira (Moroccan Soup)

This is a soup that's eaten in Morocco after fasting. With beef, chickpeas, bell pepper, etc, it's got plenty of ingredients. I added eggplant for my own touch.

Ingredients: 2 servings

100 g
Olive oil
1 tablespoon
Eggplant (slim Japanese type)
Red bell pepper
half of one
Paprika powder
1/4 teaspoon
1/4 teaspoon
A. Water
200 ml
Canned tomatoes
200 g
Vegetable bouillon granules
1 teaspoon
Coriander powder
1 teaspoon
Chickpeas (boiled)
120 g
a small amount


1. Cut the beef into 5 mm cubes. Mince the onion, and cut the eggplant and bell pepper into 1 cm cubes. Peel the thin film off the chickpeas.
2. Heat some olive oil in a frying pan and cook the beef. Once it changes color add the onions. Once the onions wilt add the eggplant, bell pepper, and paprika powder and mix everything together.
3. Transfer to your pressure cooker and add the A ingredients. Set the pressure to "strong" and heat for 1 minute.
4. Mix with a ladle and break up the vegetables a bit. Add the chickpeas and simmer for 5 minutes.
5. Flavor with salt, transfer to a serving plate, and garnish with parsley.

Story Behind this Recipe

I was feeling nostalgic for the taste of my favorite Moroccan restaurant, so I tried making this. I added eggplant to bulk it up a bit.