Recipe for harira (Moroccan lentil and chickpea soup)
Serves 4
1tablespoon olive oil2onions, choppedSalt and black pepper, to taste2cloves garlic, chopped2teaspoons ground cumin½tablespoon ground ginger½tablespoon paprika1tablespoon turmeric1can (15 ounces) chickpeas, drained1cup green lentils½of a 28-ounce can whole tomatoes, crushed in a bowl1tablespoon tomato paste1hot chili pepper, cored, seeded, and chopped2cups chicken stock1quart water4cooked chicken thighs, meat shredded¼cup chopped fresh parsley¼cup chopped fresh cilantro
1. In a soup pot over medium heat, heat the olive oil. Add onions, salt, and black pepper. Cook, stirring often, for 8 minutes. Add the garlic, cumin, ginger, paprika, and turmeric. Cook, stirring, for 2 minutes.
2. Add the chickpeas and lentils and stir well to coat them all over. Add the tomatoes, tomato paste, chili pepper, chicken stock, and water. Bring to a boil. Cover and simmer for 30 minutes.
3. Add the chicken and simmer 10 minutes more or until the lentils are cooked through. Stir in the parsley and cilantro. Taste for seasoning and add more salt and black pepper, if you like. Molly Kravitz
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