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Chicken harira

Chicken harira

The Moroccan Ramadan soup made into a full meal: lentils, chickpeas, tomatoes and chicken, fragrant with turmeric, ginger and fresh herbs. With a slice of wholemeal bread.

65 min
in total
4
people
513
calories per serving

In one serving

46 g
Protein
49 g
Carbs
11 g
Fat

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Ingredients

4
  • 480 g
    White chicken
  • 160 g
    Green lentil
  • 200 g
    canned chickpeas
  • 400 g
    Canned crushed tomatoes
  • 150 g
    Onion
  • 150 g
    Carrot
  • 150 g
    Apium graveolens
  • 600 ml
    Chicken broth
  • 15 g
    Fresh cilantro
  • 15 g
    Flat-leaf parsley
  • 1 tsp
    Turmeric powder
  • 1 tsp
    Cumin ground
  • 0.5 tsp
    Ginger ground
  • 1 pinch
    Cinnamon powder
  • 10 ml
    olive oil
  • 1 pc
    Citrus limon (L.) Burm. f.
  • 120 g
    Whole grain bread (made with T150 flour)

Allergens

celerygluten
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

  1. Soften the diced onion, carrot and celery in the oil for 5 minutes. Stir in the turmeric, cumin, ginger and cinnamon.

  2. Add the tomatoes, rinsed lentils, stock and 600 ml water. Simmer, covered, for 25 minutes.

  3. Add the chicken in small cubes and the drained chickpeas; cook for 10 more minutes.

  4. Off the heat, stir in the coriander, parsley and lemon juice. Serve with a slice of wholemeal bread.

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Chef's tips

  • •It thickens as it cools: loosen with a little water when reheating.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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