Harira is a beloved Moroccan soup, traditionally known for its silky texture and deeply comforting flavors. The name itself is often associated with something smooth or velvety, reflecting the way this soup is meant to feel—both satisfying and restorative. It is most often served during Ramadan to break the fast at sunset, when the body is ready to receive warmth, hydration, and nourishment after a long day. Bowls of harira are traditionally enjoyed alongside dates and bread, creating a meal that feels both grounding and replenishing. This gluten-free, vegan version honors the spirit and flavor of traditional harira while simplifying the process for everyday cooking. Made in the electric pressure cooker, it comes together quickly without the need for flour, rice, or noodles. Instead, tender legumes, vegetables, and warming spices create a naturally hearty, gently thickened broth that still feels deeply satisfying and complete.
The chickpeas need to be soaked before making this recipe. Place the dry chickpeas in a bowl and cover with a few inches of water. Let them soak on your counter overnight or for about 8 hours.
