Harira is a traditional Moroccan soup of chickpeas, lentils and tomatoes that is super filling and deliciously fragrant with lots of spices. If you ask me, it's the perfect comfort food that's hearty and healthy at the same time. I'm currently a bit obsessed with everything Moroccan as well as other North African recipes. I'm sure I'll share some more of them soon but this has got to be my favourite so far! Especially when on a vegan diet, this is perfect as it's packed full of protein from not only the lentils but also the chickpeas. And if you've been following this little blog for a while you'll know that anything covered in parsley is a 10/10 in my books :)

Here's what you'll need:

Dice the onion and garlic and chop the celeriac into small pieces. Heat up the olive oil in a big pot and saute the onions together with the garlic.

Once your onion is nice and translucent, add the chickpeas, lentils, tomato puree and all the spices to the pot. Roast the mixture for a little while until fragrant, then add your vegetable stock, bring to a boil then let simmer on reduced heat for about 20 minutes.

Meanwhile in a measuring cup, mix 50 ml of cold water with the flour. Whisk thoroughly so as not to get any lumps in your mixture. Now add the can of chopped tomatoes to it and put to the side. Chop your parsley and set aside until the soup is almost done.

After about 20 minutes, the lentils should be all soft so you can further reduce the heat to low and add the tomato-flour-mixture to the pot while continiously stirring. Leave to thicken for a while then add the chopped parsley and maybe some more cumin seeds. Add salt and pepper to taste and serve with lemon wedges to add some tangyness to the dish.

I really hope you give this recipe a try - you will not regret it! If you do, let me know in the comments below how you liked it, or share your creations with me on Instagram @jessinretrospect.