Recipe for harira (Moroccan lentil and chickpea soup)

Karoline Boehm Goodnick for The Boston Globe

Serves 4

1 tablespoon olive oil
2 onions, chopped
Salt and black pepper, to taste
2 cloves garlic, chopped
2 teaspoons ground cumin
½ tablespoon ground ginger
½ tablespoon paprika
1 tablespoon turmeric
1 can (15 ounces) chickpeas, drained
1 cup green lentils
½ of a 28-ounce can whole tomatoes, crushed in a bowl
1 tablespoon tomato paste
1 hot chili pepper, cored, seeded, and chopped
2 cups chicken stock
1 quart water
4 cooked chicken thighs, meat shredded
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro

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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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