Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

Name: Harira: Moroccan Chickpea Stew with Chicken and Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Pick over the chickpeas, cover with cold water, and soak overnight at room temperature.
2
Drain chickpeas and rinse well with cold running water.
3
Drain and set aside.
4
Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat.
5
Season the chicken pieces with 1/4 teaspoon each of salt and pepper.
6
Add the chicken in batches, and cook until well browned, about 4 minutes per batch.
7
Remove the chicken from the pot and set aside.
8
Add the onions and celery and cook until softened, about 4 minutes.
9
Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute.
10
Return the chicken to the pan and add the tomatoes and their juices, stirring well.
11
Stir in the chicken stock, lentils, and chickpeas and bring to a boil.
12
Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
13
Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer.
14
Cook covered for 30 minutes.
15
Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
16
Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Harira: Moroccan Chickpea Stew with Chicken and Lentils falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harira: Moroccan Chickpea Stew with Chicken and Lentils

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