Moroccan Chicken and Chickpea Soup (Harira)
This hearty soup is typically served for lunch, or as a starter for dinner. It is a favorite during Ramadan as it provides enough sustenance to satisfy the discomfort after a day of fasting. Often, the rice is substituted with wheat vermicelli noodles; similar soups in bordering countries may use freekeh (toasted green wheat). Traditional accompaniments are smen (fermented butter), plain, thick yogurt and bread or flatbread.
Ingredients 20
150 g dried chickpeas, soaked overnight, drained
1.35 kg whole chicken, cut into quarters
2.4 l water
2 tbsp salt
3 tbsp chicken fat, rendered
1 yellow onion, cut into 5 mm (¼ in) cubes
2 ribs celery, cut into 5 mm (1⁄4 in) cubes
3 garlic cloves, very finely chopped
2 carrots, cut into 5 mm (¼ in) rounds
2 tsp ground cumin
2 tsp cumin seeds
1 tsp ground coriander
1⁄2 tsp ground turmeric
Pinch saffron threads, crushed and dissolved in 2 tablespoons boiling water
150 g dried brown lentils
100 g basmati rice
1 ‒ 2 lemons, juiced
40 g cilantro (coriander), leaves chopped and stems finely chopped
50 g parsley, leaves roughly chopped and stems finely chopped
freshly ground black pepper, to taste
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Method 6
Place the in a bowl and cover with cool water, to at least 5 cm (2 in) above the legumes. Cover and leave to soak overnight at room temperature. The next day, drain the chickpeas and set aside until ready to use.
Place the and or stock into a large pot with the . Weigh down the chicken under a few small plates to keep it submerged and simmer gently over a medium heat until the chicken pieces are cooked through, 7–10 minutes for the breasts and 15–18 minutes for the legs and thighs. The meat should separate from the end of the leg bone when cooked, a thermometer will read 74°C (165°F) when inserted into the thickest part of the thigh or breast and the juices of the chicken will run clear.
When the is cooked, remove from the pot and leave until cool enough to handle, then remove the chicken skin and discard. Using your hands, shred all the meat and discard the bones. Set the meat aside and reserve the .
Wipe out the pot, then add the or neutral oil and melt over a medium heat. Add the , , , , , , , and , and cook slowly for 4–5 minutes, stirring constantly, until the vegetables are soft. If the bottom of the pan begins to darken, add 2 tablespoons water and gently stir to remove any bits stuck on the bottom.
Add the , the reserved and the , then stir and cook for 10 minutes. Add the and and cook for a further 10–20 minutes until tender. If much of the broth evaporates as the lentils and rice cook, add some more water or stock to achieve a soupy stew that has some brothiness to it.
Add the reserved to the pot and stir to combine, then squeeze in enough to add as much tangy flavor as possible without it becoming sour. Season with and freshly ground black pepper and garnish with the and .
