Moroccan Chickpea Soup (Harira)

Prep time: 20 minutes
Cooking time: 45 minutes

The recipe yields about 2 quarts of soup. Leftovers keep for a few days in the refrigerator. Or they can be frozen for up to six months. Find the original recipe here: http://www.kitchenriffs.com/2014/01/moroccan-chickpea-soup-harira.html

Ingredients

• 3/4 lb boneless, skinless chicken thighs (I used a cooked whole chicken) ($5.99)
• 1 medium red onion ($.90)
• 1 rib celery ($1.00/Bunch)
• 2 tablespoons olive oil (may substitute butter/Ghee; see Notes)
• Salt to taste
• 2 tablespoons fresh parsley, chopped ($.89)
• 2 tablespoons fresh cilantro, chopped ($.89)
• 2 cans Organic chickpeas, drained and rinsed ($2.50)
• 3/4 cup dried lentils, rinsed ($1.19)
• 1 teaspoon cinnamon
• 1 teaspoon ground turmeric
• 1/4 teaspoon dried ginger
• Pinch of saffron ($4.99 from World Market)
• 6+ cups water (I used water and Organic Chicken Broth I had leftover)
• 1 15-ounce can diced tomatoes ($.88)
• 1/2 cup small soup pasta (I used Divinci Orzo ($2.19/bag))
• Squirt of Sriracha sauce for garnish (optional)

Directions

1. Dice the chicken thighs and onions into 1/2 inch cubes. Wash the celery and peel off the strings, then chop the celery into pieces a bit smaller than 1/2 inch.
2. Heat a 4-quart soup kettle or Dutch oven on medium heat. When hot, add the oil and let it warm about 15 seconds. Add the diced chicken and season with salt. Sauté for a few minutes until it begins to brown.
3. Add the chopped onion and celery. Cook until the onion is soft but not cooked through (about 5 minutes).
4. Wash the parsley and cilantro, and chop the leaves until you have 2 tablespoons of each. Set aside.
5. Drain the chickpeas into a colander and rinse. Set aside.
6. Sort through the lentils, looking for dirt or pebbles. Rinse and set aside.
7. By this point, the onion should be soft. Add the cinnamon, turmeric, dried ginger, and saffron (if using) to the chicken and onion mixture. Stir briefly to incorporate.
8. Add the water and the diced tomatoes. Add the chickpeas and lentils. Bring the mixture to a simmer, then set a timer for 30 minutes.
9. At the 30-minute mark, taste the soup and add salt if necessary. Take a look at the liquid level, and add a bit if necessary. Add the pasta, stir, and simmer for another 15 minutes. Stir from time to time so the pasta doesn’t settle on the bottom and stick.
10. Garnish with chopped parsley and/or cilantro, if desired. Garnish with Sriracha sauce for a bit of heat.

Notes from the website:

• If you were making this soup in Morocco, you’d probably use a fermented butter called smen for browning the meat, onions, and celery in Steps 2 and 3. Smen is somewhat similar to Indian ghee (which you could use as a substitute ingredient). But olive oil is also widely used in Moroccan cooking—and easier for cooks in the West to obtain.
• BTW, smen develops more flavor as it ages (like some wines). If people can afford to, they often allow it to age for years before using it.
• Although there’s meat in this dish, it’s more a seasoning than a significant ingredient. Recipes for Harira most often feature lamb, though chicken and beef are often used too.
• How much water to use in this dish is a bit of a judgment call. It depends in part on how thick you want the soup to be. As written, the recipe produces soup with a fairly thick consistency, so you may want to dilute it. Of course, your yield amount for this recipe will depend on how much liquid you end up using.
• Real saffron is ideal for this dish (though in much of Morocco, people commonly use the artificial stuff). You can leave this ingredient out if you wish, though it does add a nice undertone.
• Traditionally, Harira is thickened with a mixture of flour and water (used instead of, or in addition to, dried pasta). If you’d like to try this, just mix 2 or 3 tablespoons of flour with 3 to 4 tablespoons of water. Then add this mixture to the soup about 5 minutes before serving.
• In parts of Morocco, the flour-and-water thickener is mixed a day ahead of time. This allows the mixture to acquire an interesting flavor that’s almost yeast-like. In fact, I suspect that some wild airborne yeast cells do settle on the mixture and begin fermenting.
• Some cooks like to add an egg or two to Harira shortly before serving it (the eggs cook to the consistency of those found in Hot and Sour Soup or Egg Drop soup).
• Some recipes also call for adding lemon juice right at the end. This provides a nice sharp note, and is worth experimenting with.
• Sriracha sauce would not be used in Morocco. Instead, people would use harissa—a flavorful sauce made from hot chiles. You can buy commercially prepared harissa (or make your own). But since Sriracha is a pretty common pantry staple these days, that’s what I specify for this dish. Its flavor is different from that of harissa, but it works well.
• Although Harira commonly is served as a starter dish, it’s hearty enough for a main course. Just add a salad and/or some bread, and you’re good to go.