Harira Recipe
Ingredients
| Chickpeas | 250 Gram, soaked | |
| Chicken breasts | 2 , halved | |
| Chicken stock | 1.2 Liter | |
| Water | 1.2 Liter | |
| 2 x 400 g (13 oz) cans chopped tomatoes | ||
| Saffron threads | 1/4 Teaspoon, crumbled | |
| Onions | 2 , chopped | |
| Rice grain | 125 Gram | |
| Lentils | 50 Gram | |
| Coriander | 2 Tablespoon, finley chopped | |
| Parsley | 2 Tablespoon, finely chopped | |
| Coriander sprigs, to garnish | ||
| Natural yogurt, to serve | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Drain the chickpeas in a colander, rinse under cold running water and drain again.
Place them in a saucepan, cover with 5 cm (2 inches) of water and bring to the boil.
Lower the heat and simmer, partially covered, until tender, adding more water as necessary.
This will take anything up to 2 hours.
Drain the chickpeas and set aside.
Place the chicken breasts, stock and water in a second saucepan.
Bring to the boil, lower the heat, cover the pan and simmer for 10-15 minutes or until the chicken is just cooked.
Remove the chicken from the stock, place it on a board and shred it, discarding the skin.
Set the shredded chicken aside.
Add the chickpeas, tomatoes, saffron (if using), onions, rice and lentils to the stock remaining in the pan.
Cover the pan and simmer for 30-35 minutes or until the rice and lentils are tender.
Just before serving, add the shredded chicken, coriander and parsley.
Heat the soup for a further 5 minutes without letting it boil.
Season to taste and serve, garnished with coriander sprigs and drizzled with a little natural yogurt.
Place them in a saucepan, cover with 5 cm (2 inches) of water and bring to the boil.
Lower the heat and simmer, partially covered, until tender, adding more water as necessary.
This will take anything up to 2 hours.
Drain the chickpeas and set aside.
Place the chicken breasts, stock and water in a second saucepan.
Bring to the boil, lower the heat, cover the pan and simmer for 10-15 minutes or until the chicken is just cooked.
Remove the chicken from the stock, place it on a board and shred it, discarding the skin.
Set the shredded chicken aside.
Add the chickpeas, tomatoes, saffron (if using), onions, rice and lentils to the stock remaining in the pan.
Cover the pan and simmer for 30-35 minutes or until the rice and lentils are tender.
Just before serving, add the shredded chicken, coriander and parsley.
Heat the soup for a further 5 minutes without letting it boil.
Season to taste and serve, garnished with coriander sprigs and drizzled with a little natural yogurt.
Chef
