Moroccan three bean harira

Harira is a traditional tomato-based Moroccan soup that is often consumed as the first meal to break fast during Ramadan. The name originates from the Arabic word, harir, meaning silk, referring to the velvety texture of the soup. While some versions of this soup can be made with meat, vegetarian versions, like this plant-based three bean variation, are mostly preferred.

Credit: Jiwon Kim

• serves

  6

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp olive oil
• 1 brown onion, roughly chopped
• 2 garlic cloves, finely chopped
• salt and black pepper
• 2 tbsp tomato paste
• 2 tbsp ras el hanout
• 800 g tin diced tomatoes
• 1 litre vegetable stock
• 2 - 3 tbsp rice
• 400 g tin butter beans
• 400 g tin black beans
• 400 g tin kidney beans
• ½ bunch coriander, roughly chopped, plus extra to serve
• 1 cup natural yoghurt (or coconut yoghurt)
• 2 tbsp harissa, to serve
• 1 lemon, cut into wedges
• 6 pita breads, to serve (optional)

Instructions

1. Heat the olive oil in a large, heavy-based saucepan over medium-high heat. Add the onion, garlic, a generous pinch of salt and cook, stirring, for 2 minutes, or until softened.

2. Stir through the tomato paste and ras el hanout and cook for 1 minute, then add the tinned tomatoes, vegetable stock and the rice and stir to combine. Bring to a simmer and cook for 8 minutes. Meanwhile, drain and rinse the butter beans, black beans and kidney beans.

3. Add the drained beans to the saucepan and cook for a further 5 minutes. Season to taste with salt and pepper. Stir through the coriander, then remove the harira from the heat.

4. Garnish the Moroccan three bean harira with extra coriander and serve with the yoghurt, harissa, lemon wedges and pita bread.

Note

We used a loose style of harissa, often sold in a jar, rather than the thicker harissa paste in a tube.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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