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Creamy Harissa Broth with Rice

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A comforting, spicy broth of creamy coconut and harissa, warmed with fragrant spices and served with tender rice for a cozy, flavorful meal.

Ingredients

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  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp harissa paste (adjust to taste)
  • 1 tsp ground cumin
  • ¼ tsp smoked paprika
  • 400 ml can coconut milk
  • 2 cups (480 ml) vegetable or chicken broth
  • 1 cup (200 g) cooked rice (white, brown, or basmati)
  • 1 tbsp lemon juice
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a medium pot over medium heat. Add onion and sauté until softened, about 4 minutes.
  2. Stir in garlic, harissa, cumin, and smoked paprika; cook 1 minute until fragrant.
  3. Pour in coconut milk and broth; bring to a gentle simmer.
  4. Add cooked rice and stir to combine. Simmer 5–7 minutes, letting flavors meld and broth slightly thicken.
  5. Stir in lemon juice, season with salt and pepper to taste.
  6. Divide into bowls, garnish with cilantro or parsley, and serve warm.

Notes

  • Use leftover rice or cook fresh—just let it cool slightly.
  • Adjust harissa for heat—start with 1 tbsp, increase as preferred.
  • For extra protein, stir in chickpeas or shredded cooked chicken.
  • Garnish with yogurt or a squeeze of lime for bright contrast.
  • Store leftovers in fridge up to 3 days; reheat gently, adding broth if too thick.

Nutrition

Find it online: https://ukfinda.com/creamy-harissa-broth-with-rice/