Shared by Michal Nir and Arielle Nir Mamiye
Shared by Michal Nir and Arielle Nir Mamiye
Harira (Moroccan Lentil and Chickpea Soup)
Yield: 6 servingsTime: 2 h 45 min
Harira (Moroccan Lentil and Chickpea Soup)
Yield: 6 servingsTime: 2 h 45 minIngredients
- 1 tablespoon olive oil
- 3 to 4 chicken thighs (bone in + skin on)
- 2 yellow onions, peeled and finely chopped
- 6 celery stalks, finely chopped
- 2 cups grated tomatoes or canned crushed tomatoes
- 1 cup canned chickpeas, drained
- 1 cup brown, green or red lentils
- ½ teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 2 ½ quarts chicken broth or water
- 1-2 tablespoons all-purpose flour
- 1-2 tablespoons water
- 1 bunch parsley, finely chopped
- 1 bunch cilantro, finely chopped
- ½ cup lemon juice
Preparation
Step 1
Place a large pot over medium heat. Add 1 tablespoon olive oil and sear chicken on both sides until golden brown, 5 to 8 minutes each. Transfer chicken onto a plate.
Step 2
Add onions and celery into the pot and saute until translucent. Add tomatoes and cook until most of the liquid evaporates, about 15 minutes.
Step 3
Add seared chicken back into the pot and add the chickpeas and lentils. Add ½ teaspoon turmeric, 1 teaspoon ground black pepper and 2 teaspoons kosher salt. Stir well and bring the soup to a boil. Reduce heat to medium low and cover the pot with a lid slightly ajar. Cook on a gentle simmer for about 1 hour and 30 minutes to 2 hours.
Step 4
Mix the flour with 1-2 tablespoons water in a cup until smooth. Add to soup and mix well. Add parsley and cilantro into the soup. Cook for another 30 minutes until the soup is a silky consistency.
Step 5
Add lemon juice into the soup and cook for another 5 to 10 minutes.
Step 6
Serve hot.
