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Chicken And Chickpea Soup Recipe – Harira

Chicken soup is a staple around the world, this recipe is based on Moroccan harira chicken soup.

Chicken And Chickpea Soup Recipe – Harira
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Ingredients

For the recipe:
  • 75g dried chickpeas (soaked overnight in water)
  • 250g Chicken fillets
  • 1 large onion, thinly sliced
  • 55g flat leaf parsley, chopped
  • 1tsp Steenbergs organic chermoula spice mix
  • 400g can of organic chopped tomatoes
  • 55g butter
  • 55g vermicelli, broken into 2cm pieces
  • 55g fresh coriander leaf, chopped
  • 1tbsp organic tomato puree
  • Juice of 1 lemon
  • 3tbsp organic plain flour

Chermoula is a spice mix often associated with harira, which is used to break the fast during Ramadan. It is usually served with dates and pastries.

Recipe for 6

Method

01
Drain and rinse the chickpeas. Spread on cloth and cover with another cloth. Lightly crush with rolling pin - this splits them in half and loosens the skin. Put into a bowl of water and stir with your hand, so the skins float to the surface. Skim these off and discard. Drain again.
02
Put drained and skinned chickpeas into a big saucepan. Add the chicken, onion, parsley, chermoula, tomatoes and their juice and 3 litres of water. Bring to a boil. Drop in the butter, cover and simmer for 1 hour.
03
Stir in vermicelli, coriander, tomato puree and lemon juice and return heat a low heat.
04
Mix flour to a paste with 240ml of cold water. Dribble this slowly into the soup, stirring constantly to remove any lumps that form. The soup should get to a glutinous consistency. Add further sea salt and black pepper to taste and cook a little longer to make sure the vermicelli is cooked. Serve hot
05
Try substituting lamb or beef as an alternative meat