Moroccan Chicken Soup Harira

Moroccan Chicken Soup Harira - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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The Perfect One Pot Meal

If you’re a fan of the hearty minestrone, then you will also love this! Harira is a Moroccan soup typically made with lamb or chicken, tomatoes, chickpeas, lentils, and a variety of spices. This version is made using chicken breast. It’s a soup that’s often served during Ramadan as a way to break the fast.

The soup is hearty and filling and can be garnished with lemon, cilantro, or mint. I also like to add a dollop of yogurt in the serving bowl, it gives it that creamy tangy flavour that goes so well.

Harira is a dish passed down through generations, and each family has their unique recipe. Moroccan families often make it for special occasions, such as weddings and births.

Whether you’re breaking your fast during Ramadan or simply looking for a delicious and nourishing soup, harira is worth trying!

If you are looking for a delicious and nourishing soup, look no further than harira!

Ingredients

1 medium chicken, diced breast only 24oz -700g
3 tbsp olive oil
1 large onion
2-3 celery stalks
½ tsp turmeric
1 tbsp smoked paprika
1 tsp chili flakes
1 small piece of ginger
3 tbsp tomato paste
1 cinnamon stick
1 x 14oz - 400g can of tomatoes
¼ cup dry chickpeas, soaked
¼ cup dry green or brown lentils
2 quarts - 2 litres chicken stock
1 small bunch flat leaf parsley, washed
1 small bunch coriander (cilantro), washed
3 tbsp – 40g broken angel hair or vermicelli
6 tbsp natural yogurt
lemon wedges and cilantro (optional) - for garnish
Sal and pepper

Steps

Step 1
Soak the chickpeas overnight. The next day, drain ready for use.
Step 2
In a large soup pot or Dutch oven, add some olive oil, then the chicken pieces. Slightly brown the meat (very little) in the oil over high heat. Add the chopped onion, finely diced celery, turmeric, smoked paprika, chili, grated ginger and cinnamon stick. Fry until you smell the aroma, then add the tomato paste. Fry a little longer, then add the pureed canned tomatoes, soaked chickpeas, lentils and chicken stock. Season with salt and pepper. Bring to the boil, turn heat down to a gentle simmer, cover and cook 60 minutes. Check once in a while that nothing is sticking to the bottom.
Step 3
Once cooked, add the pasta, and continue simmering for a couple minutes until the pasta is tender.
Step 4
Taste and adjust seasoning.

Remove from the heat and serve garnished with natural yogurt, coriander leaves and a squeeze of lemon.

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