Hearty Moroccan Harira Soup
Ingredients
- 3 tbsp whole green lentils
- 1 can chickpeas, drained
- 150g chicken breast (or mutton), diced
- 2/3 of a can chopped tomatoes
- 600ml + 600ml water (you may need more)
- 1 stick of celery
- 1 tbsp ghee/oil
- 1 medium onion, grated
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp turmeric powder
- 1/2 tsp ground ginger
- Pinch of saffron strands
- 1 large cinnamon stick
- 1 tbsp fresh parsley
- 2 tbsp fresh coriander
- 2 tbsp plain flour
- 2 tbsp tomato puree
- 1 egg (optional)
Preparation
Soak the green lentils in water until fully expanded. Prep the chicken, onion, celery, parsley, and coriander.
Place 600ml of water in a pan along with the chopped tomatoes and sliced celery. Boil until cooked through. Allow to cool and then blend in a blender.
In another pan, heat 1 tbsp ghee/oil. Add the grated onion, sauté for a few minutes before adding the diced chicken, salt, and spices. Once the chicken is cooked, add whole green lentils + 600ml water, bring to a boil and simmer gently.
Mix 2 tbsp plain flour and 2 tbsp tomato puree with some cooled blended tomato + celery stock to make a thin paste. Set aside.
Add the chopped parsley, coriander, blended celery + tomato stock, along with the drained chickpeas to the chicken pot. Simmer for 10 minutes. Next, add flour + tomato paste slowly, stirring continuously. The soup will thicken as it boils.
Lastly, whisk an egg in a bowl, pour it in slowly while stirring continuously. Serve with crusty bread when the soup reaches your desired consistency and enjoy!