Moroccan Harira with Chicken, Lentils and Chickpeas
Harira is much more than a soup in Morocco: it's a ritual, especially during Ramadan, warming hearts and bodies. This version with chicken, lentils, and chickpeas blends the sweetness of tomatoes with the warmth of spices like cumin and cinnamon. Wondering what the essential spices in Moroccan cuisine are? Cumin, ginger, turmeric, and a hint of cinnamon form the base of many dishes, and here they turn a simple soup into a sensory journey. Fresh cilantro and parsley add a brightness that balances the richness of the broth. Easy to prepare, this harira will become a staple of your winter dinners. Serve it with dates and lemon slices for an authentic experience.
Ingredients
- Chicken (thighs or breast)300 g
- Green lentils100 g
- Cooked chickpeas200 g
- Onion1 large
- Celery stalks2
- Chopped tomatoes400 g
- Tomato paste1 tbsp
- Fresh cilantro1 bunch
- Fresh parsley1/2 bunch
- Vermicelli noodles50 g
- Ground cumin1 tsp
- Paprika1 tsp
- Turmeric1/2 tsp
- Ground ginger1/2 tsp
- Cinnamon1 stick
- Olive oil2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Lemon1/2
Instructions
- 1
In a large pot, heat olive oil and sauté chopped onion and celery until tender.
- 2
Add chicken pieces, spices (cumin, paprika, turmeric, ginger, cinnamon, salt, pepper) and brown for 5 minutes.
- 3
Stir in chopped tomatoes, tomato paste, rinsed lentils and 1.5 liters of water. Bring to a boil, then reduce heat and simmer for 25 minutes.
- 4
Add cooked chickpeas and continue cooking for 10 minutes. Remove chicken, debone, and return meat to the soup.
- 5
Add vermicelli noodles and chopped fresh herbs (cilantro and parsley). Cook for 5 minutes until noodles are tender.
- 6
Adjust seasoning, add a squeeze of lemon juice, and serve hot.
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