Chickpea Harira Recipes

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HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS



Harira: Moroccan Chickpea Stew with Chicken and Lentils image

Harira is traditionally served each night of Ramadan to break the fast.

Provided by Food Network

Categories     main-dish

Time 10h25m

Yield 10 to 12 servings

Number Of Ingredients 20

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

Steps:

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

BEST HARIRA (MOROCCAN CHICKPEA & LENTIL SOUP)



BEST Harira (Moroccan Chickpea & Lentil Soup) image

The national soup of Morocco, this Harira recipe is a total flavor explosion. It's no wonder it's such a popular soup, it will WOW your taste buds!

Provided by Kimberly Killebrew

Categories     Entree     Main Dish     Side Dish     Starter

Time 2h

Number Of Ingredients 28

3 tablespoons oil
1 pound beef or lamb (,cut into 1/2 inch cubes)
1 large yellow onion (,diced)
2 ribs celery (,diced)
2 cloves garlic (,minced)
2 teaspoons minced ginger
28 ounce can diced tomatoes
1/4 cup tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground turmeric
2 teaspoons sweet paprika
1 teaspoon smoked paprika
1/2 teaspoons ground cinnamon
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced preserved lemon
2 teaspoons harissa ((for some added flavor and heat))
Homemade Harissa (, click link for recipe (highly recommended!))
8 cups beef or lamb broth
3/4 cup dried chickpeas soaked overnight then rinsed and drained (or one 15 ounce can, drained)
3/4 cup dried French Le Puy lentils ((they hold their shape and texture better than regular brown lentils))
1/4 cup long grain rice ((another traditional alternative is broken up vermicelli pasta))
1/3 cup sliced green olives (,drained and sliced (we used Lindsay Naturals))
1/3 cup sliced black olives (,drained and sliced (we used Lindsay Naturals))
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
Lemon wedges for serving

Steps:

  • Heat the oil in a pot over medium high heat and brown the beef. Transfer the beef to a plate and set aside. (Leave the browned bits in the pot, those are going to give our harira tremendous flavor.)
  • Add the onions and cook until soft and translucent and they turn golden, 6-8 minutes. Add the celery, garlic and ginger and cook for another two minutes. Add the tomatoes, tomato paste, spices preserved lemon and harissa (if using) and let the mixture simmer for a couple of minutes.
  • Return the beef to the pot with the chickpeas and lentils. Add the broth, bring to a boil, cover and simmer over low heat for one hour. Add the rice, cover and continue to simmer for another 30 minutes.
  • Stir in the olives, cilantro and parsley and simmer for another 5 minutes. Add salt and pepper to taste and more harissa if you prefer it spicier.
  • Garnish with some chopped fresh cilantro and celery leaves. If you like, serve the harira with lemon wedges to squirt in some lemon juice. Harira is traditionally served with a side serving of dried dates.

Nutrition Facts : Calories 449 kcal, Carbohydrate 47 g, Protein 32 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1304 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving

HARIRA - CHICKPEA AND LENTIL SOUP



Harira - Chickpea and Lentil Soup image

I am posting it here for safe keeping and will be making before long. It looks absolutely delicious. It is a traditional Ramadan Soup. UPDATE - I have now made the soup and love it; I made it with red lentils which worked fine.

Provided by Deantini

Categories     Clear Soup

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 bunch cilantro, fresh
1/2 bunch parsley, fresh
4 cups chicken broth
1/2 cup green lentil (or brown)
0.5 (19 ounce) can chickpeas, drained and rinsed
1 (19 ounce) can tomatoes, drained and chopped
1 onion, chopped
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon cinnamon
1 lemon, thinly sliced
6 pitted dates, halved (optional)

Steps:

  • Chop 2 tbsp each of cilantro and parsley, set aside.
  • Tie together the remainder of the parsley and cilantro bunches and place in large sauce pan. Add chicken stock and bring to boil. Reduce heat to low, cover and simmer for 15 minute Discard herb bundle.
  • Add lentils, cover and simmer for 15 minute.
  • Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, tumeric, and pepper, cover and simmer for 30 minute.
  • Remove 3 cups of soup and blend with hand blender or food processor.
  • Return to pot and heat through. Stir in lemon juice, oil and reserved herbs.
  • Ladle soup into bowls and sprinkle with cinnamon and top of lemon slices and dates.

HARIRA (BEEF AND CHICKPEA SOUP)



Harira (Beef and Chickpea Soup) image

A wonderful soup from Morocco that is rich enough to serve as both a soup and a stew. It is made either with Saffron or Tumeric. I broke down and splurged on the Saffron. It cost about $16.00 for a small jar. But guess what, you don't use very much at all. It is not as expensive as you thing, since you only use a couple of strands per recipe. So, live a little.

Provided by threeovens

Categories     Stew

Time 1h40m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 14

1 lb beef, cut in 1/2 inch cubes
1 cup carrot, diced
1 cup celery, diced
1 cup onion, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed saffron or 1/4 teaspoon ground turmeric
2 tablespoons butter
2 cups beef broth
1/4 cup barley
1 (16 ounce) can chickpeas (garbanzo beans)
1 cup tomatoes, diced
1/2 cup fresh parsley, chopped
1 teaspoon fresh oregano, chopped
2 tablespoons fresh lemon juice

Steps:

  • Brown beef in butter in a large, heavy saucepan. Add carrots, celery, onion, cinnamon, saffron or tumeric and cook until tender.
  • Add broth and barley, cover and simmer over low heat 1 1/4 hours.
  • Add chickpeas, tomatoes,parsley, oregano and lemon juice; cook 15 minutes or longer, stirring occasionally.

Nutrition Facts : Calories 523.8, Fat 44.2, SaturatedFat 18.7, Cholesterol 63.8, Sodium 458.8, Carbohydrate 22.5, Fiber 5.1, Sugar 2.6, Protein 9.7

CHICKPEA HARIRA



Chickpea Harira image

Categories     Ramadan     Chickpea

Yield serves 6 to 8

Number Of Ingredients 18

1 cup dried chickpeas
8 cups water
3 tomatoes, diced
1/4 cup chopped celery leaves
1 onion, finely diced
6 whole cloves
1-inch piece cinnamon stick
1/4 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon saffron threads
1/4 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
Salt to taste
1/2 cup Greek-style yogurt

Steps:

  • Throughly rinse the chickpeas and place them in the slow cooker insert along with the water, tomatoes, celery leaves, and onion. Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender.
  • In an electric coffee mill or a mortar and pestle, grind the cloves, cinnamon, peppercorns, cumin, saffron, and red pepper flakes to a powder. Add the ground turmeric.
  • Add the spices to the soup 1 to 2 hours before serving. (If you plan to be gone all day, you can add all the ingredients at the start. However, the spices will be just a bit more pungent if you hold off adding them until the chickpeas have cooked for a while.)
  • Just before serving, stir in the olive oil, parsley, cilantro, and lemon juice. Add salt to taste and serve, topping each serving with a dollop of yogurt.
  • Suggested Beverage
  • Consumption of alcohol is generally not encouraged by Muslim religious practices, so it's probably best to leave this one to your imagination or taste.

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