Moroccan Harira Soup
Ingredients
- 3 tbspolive oil: This will serve as the cooking fat (adding flavor and richness.)
- ¾ lbchicken leg quarters: These impart a robust flavor to the soup. You may use boneless chicken thighs or legs as alternatives.
- 1large onion (diced: Onions provide a sweet base and depth to the flavor of the soup.)
- 2celery stalks (chopped: Celery adds freshness and a slight crunch to the dish.)
- 4garlic cloves (minced: Garlic enhances the flavor profile, making every spoonful delicious.)
- —Spices: The blend includes ginger (black pepper, turmeric, cumin, cayenne, cinnamon, and salt, which are essential for authentic Moroccan flavor.)
- 4 cupscrushed tomatoes: Tomatoes add acidity and a rich consistency to the soup.
- 8 cupswater or stock: This serves as the soup's liquid base; chicken stock can enhance the flavor.
- 1 cuplentils (rinsed: Lentils are a hearty source of protein and fiber.)
- 1can chickpeas (drained: Chickpeas complement the lentils and add texture.)
- —Vermicelli or rice (broken: This carbs element makes the soup more filling.)
- —Lemon juice & saffron: Lemon juice brightens the flavors (while saffron adds an exotic touch.)
- —Fresh herbs: Usually coriander and parsley (they provide freshness to the dish.)
Instructions
- 1
Heat the Olive Oil: In a Dutch oven over medium heat, add 3 tablespoons of olive oil. Once hot, add ¾ lb chicken leg quarters. Sear until they are browned on all sides, about 5-7 minutes.
- 2
Add Vegetables and Spices: Stir in 1 large diced onion, 2 chopped celery stalks, 4 minced garlic cloves, and the spices: 1 tsp ginger, 1 tsp black pepper, 1 tsp turmeric, 1 tsp cumin, ½ tsp cayenne, 1 tsp cinnamon, and 1 tsp salt. Cook for an additional 10 minutes until the vegetables are soft and fragrant.
- 3
Incorporate Tomatoes and Lentils: Pour in 4 cups crushed tomatoes and 8 cups water or stock. Add 1 cup rinsed lentils along with half of the fresh herbs. Bring the mixture to a boil, then reduce to a simmer, covering the pot. Cook until lentils are tender, about 30 minutes.
- 4
Shred the Chicken: Once the lentils are soft, carefully remove the chicken from the pot. Allow it to cool slightly, then shred the meat, discarding the bones and skin. Return the shredded chicken back into the soup. Adjust the thickness and flavors according to your preference, adding more water or seasoning if needed.
- 5
Add Chickpeas and Broken Pasta: Add 1 can of drained chickpeas and 1 cup of broken vermicelli or rice to the pot. Cook until the pasta is al dente, usually 10-15 minutes.
- 6
Create a Flour Paste: In a small bowl, mix ¼ cup of flour with water to create a paste. Stir this flour mixture into the soup to achieve a velvety texture.
- 7
Finish with Lemon and Herbs: Remove the pot from heat, stir in 2 tbsp lemon juice, and a pinch of saffron dissolved in a bit of hot water. Top with the remaining fresh herbs and a tablespoon of ghee for extra richness. Serve hot with lemon wedges for added flavor.