Name: Charcoal-Grilled Fez Harira Soup with Vegetables
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Ingredients: 200 g dried chickpeas, soaked overnight; 150 g lentils, rinsed; 200 g tomatoes, diced; 100 g carrots, diced; 100 g zucchini, diced; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp cumin; 2 tbsp olive oil; 2 liters vegetable broth; Salt and black pepper, to taste; 50 g fresh coriander, chopped (for garnish); 50 g fresh parsley, chopped (for garnish); 1 lemon, cut into wedges (for serving) (optional); A drizzle of chili oil (optional)

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Charcoal-Grilled Fez Harira Soup with Vegetables

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Dive into the heart of Morocco with this delicious Charcoal-Grilled Fez Harira Soup! Bursting with flavors from the aromatic broth and fresh vegetables, it’s the perfect dish to warm your soul. Inspired by the vibrant street food culture of Fez, this soup is adaptable—feel free to toss in your favorite seasonal veggies or adjust the spices to match your personal taste. Enjoy garnishing it with a sprinkle of fresh herbs to elevate the presentation and aroma!

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Prep Time 20

Cook Time 1

Total Time 1 30

Servings: 4

Course: Africa

Cuisine: Moroccan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g dried chickpeas, soaked overnight
150 g lentils, rinsed
200 g tomatoes, diced
100 g carrots, diced
100 g zucchini, diced
1 large onion, finely chopped
2 cloves garlic, minced
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp cumin
2 tbsp olive oil
2 liters vegetable broth
Salt and black pepper, to taste
50 g fresh coriander, chopped (for garnish)
50 g fresh parsley, chopped (for garnish)
1 lemon, cut into wedges (for serving) optional
A drizzle of chili oil optional

Equipment

Deep fryer or large pot
Chef's knife
Heatproof mixing bowl
Rubber spatula or wooden spoon
Charcoal grill (optional but recommended)

Method

Begin by rinsing the soaked chickpeas in cold water and draining them.
In a large pot over medium heat, add olive oil and sauté the chopped onion and minced garlic until fragrant and translucent.
Stir in the ground ginger, cinnamon, and cumin, allowing the spices to bloom, about 1 minute.
Add the diced tomatoes, carrots, and zucchini to the pot, cooking for about 5 minutes until the vegetables soften.
Pour in the vegetable broth and add the chickpeas and lentils. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 40 minutes, or until the chickpeas are tender.
If using a charcoal grill, prepare it during the last 10 minutes of cooking the soup. You can grill some vegetables to enhance the smoky flavor for topping.
Season the soup with salt and black pepper to taste. Allow it to rest for about 10 minutes to let the flavors meld.
Serve the Harira soup hot, garnished with fresh coriander and parsley, alongside lemon wedges and grilled vegetables on top for added flavor.

Nutrition

Calories: 320kcalCarbohydrates: 54gProtein: 16gFat: 8gSodium: 480mgPotassium: 520mgFiber: 15gSugar: 5gVitamin A: 750IUVitamin C: 20mgCalcium: 60mgIron: 3.5mg

Notes

This Harira soup is quite versatile; you can easily substitute lentils with quinoa or add a variety of seasonal vegetables such as bell peppers or green beans.
If you prefer a meatier flavor, feel free to add diced chicken or lamb.
For storage, this soup keeps well in the fridge for up to 3 days, and the flavors actually deepen over time!
To reheat, simply warm it over low heat on the stove, adding a splash of water if it thickens.
Embrace your creativity, and enjoy this hearty Moroccan classic!

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Charcoal-Grilled Fez Harira Soup with Vegetables