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Recipe

Harira: Moroccan Chickpea Stew With Chicken And Lentils

  • Yield: 10 to 12 servings

Ingredients

  • Harira is traditionally served each night of Ramadan to break the fast.
  • 1/4 pound dried chickpeas
  • 3 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 2 teaspoons ground ginger
  • 2 teaspoons turmeric
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 (28-ounce) can diced tomatoes and their juices
  • 1 1/2 quarts rich chicken stock
  • 1/4 pound dried green lentils
  • 1/2 cup long-grain rice
  • 1/2 cup chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 2 teaspoons fresh lemon juice
  • Cilantro sprigs, for garnishing

Directions

  • Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
  • Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
  • Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
  • Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.