Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 2   Average: 5/5]

Harira is the traditional soup of Morocco and Algeria. Families eat this herb-rich, tomato based soup year round. I’m sure that my mother ate this soup when she lived in Morocco many years ago.

  • 1 1/2 Cups Chickpeas (Soaked In Cold Water Overnight)
  • 2 Chicken Breasts (Halved)
  • 6 Cups Chicken Stock
  • 6 Cups Water
  • 4 Cups Chopped Tomatoes
  • 1/4 Teaspoons Crumbled Saffron Threads
  • 2 Onions (Chopped)
  • 1/2 Cup Long Grain Rice
  • 1/4 Cup Green Lentils
  • 2 Tablespoons Finely Chopped Cilantro
  • 2 Tablespoons Finely Chopped Parsley
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  1. Drain chickpeas, rinse under cold running water and drain again. Place in medium-size saucepan covered with 2 inches water. Bring to a boil. Boil rapidly for 10 minutes. Lower heat and simmer, partially covered, until tender, adding more water as necessary. This could take anything up to 1 3/4 hours. Drain chickpeas and set aside.
  2. Place chicken breasts, chicken stock, and 6 cups water in second large-size saucepan. Bring to boil. Lower heat, cover with lid and simmer 15 minutes until chicken is just cooked. Remove chicken from stock (keep stock in pan) and place on cutting board. Shred chicken and throw away skin.
  3. Set shredded chicken aside. Add chickpeas, tomatoes, saffron, onions, rice, and lentils to stock remaining in pan. Cover and simmer 35 minutes until rice and lentils are tender.
  4. Add shredded chicken, kosher salt, pepper, cilantro, and parsley just before serving. Heat soup for an additional 5 minutes without letting it boil.
  5. Ladle into individual bowls and garnish with plain yogurt is you choose to.
  6. Serves 8
  7. Prep Time: 30 Minutes Cook Time: 180 Minutes Total Time: 210 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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