Best 6 Moroccan Style Split Pea Soup Recipes

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Moroccan style split pea soup, also known as "Harira", is a delectable and hearty soup steeped in Moroccan culinary tradition. This flavorful and versatile dish tantalizes the taste buds with its aromatic blend of spices, the comforting texture of split peas, and the richness of vegetables. Whether you seek a comforting meal on a chilly day or a taste of North African cuisine, exploring the nuances of Moroccan style split pea soup will lead you to culinary delights.

Here are our top 6 tried and tested recipes!

MOROCCAN SPICED CHICKPEA SOUP



Moroccan Spiced Chickpea Soup image

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

Provided by Dave Lieberman

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
  • Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
  • Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
  • Season again, to taste, with salt and pepper.
  • Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

MOROCCAN CHICKPEA STEW



Moroccan Chickpea Stew image

This recipe came to be as a way to use the kale that was flourishing in my garden. It could also incorporate all kinds of other vegetables - whatever is in your fridge that needs to be used. Serve over couscous.

Provided by Mari

Categories     Soups, Stews and Chili Recipes     Stews

Time 40m

Yield 4

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon cayenne pepper, or to taste
1 teaspoon garam masala
½ teaspoon curry powder
1 pinch salt
3 potatoes, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
1 cup tomato sauce
1 cup golden raisins
water, or enough to cover
1 (14.5 ounce) can chickpeas, drained and rinsed
1 bunch kale, ribs removed, chopped
½ cup chopped fresh cilantro

Steps:

  • Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
  • Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 96.1 g, Fat 6.5 g, Fiber 13.6 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1263.3 mg, Sugar 27.3 g

MOROCCAN STYLE SPLIT PEA SOUP



Moroccan Style Split Pea Soup image

I found this recipe today at Whole Foods and thought it sounded intriguing. I made one change subbing 1 large onion for 2 leeks. I usually make pea soup with ham but this sounds delicious!

Provided by Lorac

Categories     Vegetable

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups split peas
3 quarts water or 3 quarts chicken broth
4 medium carrots, diced
3 celery ribs, diced
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon dried oregano
2 bay leaves
salt & freshly ground black pepper

Steps:

  • Combine peas and water in a large pot, bring to a boil, reduce heat and simmer 30 minutes.
  • Add remaining ingredients and simmer 2-3 hours or until peas are soft and the soup thickens.

MOROCCAN-STYLE CHICKPEA SOUP



Moroccan-Style Chickpea Soup image

I got this from the February 2005 issue of BBC Good Food and adjusted slightly for our tastes. I'm not sure how authentically Moroccan it is (when we were there we didn't come across any soups like this) but it definitely has those north-African flavours and best of all it is super healthy for you. If you don't have harissa you can use your favourite hot sauce or chili pepper.

Provided by Sackville

Categories     Beans

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 medium onion, finely chopped
2 stalks celery, chopped
2 tablespoons ground cumin
1 -2 teaspoon harissa, to taste
600 ml hot vegetable stock
1 (400 g) can chopped tomatoes
1 (400 g) can chickpeas, rinsed and drained
200 g broad beans, shelled (frozen are okay)
1/2 juice and lemon, zest of
4 tablespoons fresh coriander or 4 tablespoons parsley, chopped

Steps:

  • In a large saucepan, heat the oil and then fry the onion and celery until softened, about 10 minutes.
  • Add in the cumin and fry for another 30 seconds.
  • Turn up the heat and add the stock, tomatoes, chickpeas and harissa.
  • Season with salt and pepper and simmer for 8 minutes.
  • Throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender.
  • Season again and then ladle into bowls.
  • Top with a bit of lemon zest and chopped coriander or parsley.
  • Serve with your favourite bread.

MOROCCAN STYLE CHICK PEA SOUP



Moroccan style chick pea soup image

This hearty soup makes a good winter lunch or supper dish plus it's cheap to make

Provided by Spiderman

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat oil in a pan and saute the onion until soft. Add the ginger and spices and cook for another 1-2minutes
  • Add there sweet potato carrots, tomatoes and stock. Heat until simmering. Cover and simmer for 20 minutes.
  • Remove a third of the vegetables with half of the cooking liquid and puree using a hand blender/ processor return to pan and add the chick peas
  • Heat through and serve with some warm pitta breads.

MOROCCAN CHICK PEA SOUP RECIPE



Moroccan Chick Pea Soup Recipe image

Chick peas + lentils + unusual spices = a belly-warming soup on a bone-chilling day.

Provided by Renee Pottle

Categories     Soup

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 Tbsp olive oil
½ leek, chopped
1 stock celery, chopped
2 large carrots, chopped
½ tsp turmeric
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp salt
½ tsp ground cumin
½ tsp black pepper
1 large zucchini, halved lengthwise and sliced
1 14oz can diced tomatoes
6 cups vegetable broth
1 cup cooked chick peas
¼ cup red lentils
½ cup Israeli cous cous
chopped fresh cilantro or Italian parsley (optional)

Steps:

  • Heat oil in a large saucepan or Dutch oven. Add leeks, celery, and carrots and cook for 5 minutes or until leeks are tender.
  • Add spices and stir to coat the vegetables.
  • Add zucchini, broth, chick peas, and lentils to pot. Bring to a boil.
  • Reduce heat slightly. Stir in cous cous.
  • Simmer for 20 minutes or until lentils and cous cous are tender, stirring occasionally and adding more broth if necessary to prevent sticking.
  • Serve topped with chopped cilantro or parsley if desired.

Tips:

  • Soak the split peas overnight: This will help them cook more evenly and quickly. If you don't have time to soak them overnight, you can quick-soak them by boiling them in water for 1 minute, then removing them from the heat and letting them sit for 30 minutes.
  • Use a variety of vegetables: This will add flavor and texture to the soup. Some good options include carrots, celery, onions, leeks, and potatoes.
  • Don't be afraid to add spices: Moroccan cuisine is known for its use of spices. Some good options for this soup include cumin, coriander, paprika, and cayenne pepper.
  • Serve the soup with a dollop of yogurt or crème fraîche: This will add a creamy richness to the soup.

Conclusion:

Moroccan-style split pea soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, vegetarian or with meat, this soup is sure to please everyone at your table.

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