This vegan harira soup is a plant-based twist on the beloved Moroccan classic, loaded with lentils, chickpeas, veggies, rice, and warm spices. Packed with protein, fiber, and vibrant flavors ...

This easy Moroccan-style soup creates a great base to use up any cooked meat you may have leftover. It also freezes beautifully. See the recipe tips section for ideas on how to include extra ...

For the soup 1. In a large pot, brown the meat in the oil over medium heat. Add peeled chickpeas, puréed tomatoes, grated onion, spices, smen, and 3 cups (710 ml) of water. Bring to a boil ...

In a large stockpot, combine the meat with the beans, turmeric, cumin, salt and 6 cups of water and bring to a boil. Lower the heat, cover and simmer for 40 to 45 minutes or until the beans are tender ...

Here are some must-try vegetarian snacks from Morocco. They highlight the country's diverse culinary heritage. Zaalouk is ...

My version of a warming, gently spiced Moroccan soup-stew, finished with a swirl of harissa, it’s perfect for a simple weeknight supper or for when you have friends over. Drizzle the olive oil ...

Making a pot of soup on a Sunday afternoon is incredibly satisfying. I'm not one to rigidly follow recipes - once you have a base of onion or leek, and have added your stock, you can mix it up ...

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Hana Assafiri, head cook and owner of the Moroccan Soup Bar in Melbourne, released cookbook of the wonderful vegetarian dishes served every night at the restaurant. The Moroccan Soup Bar ...