Devilsnew's Moroccan Harira

Name: Devilsnew's Moroccan Harira
Total time: 9600 s
Yield: 10 servings
Cuisine: American
Ingredients: 3 tbsp vegetable oil or olive oil; 2 medium onions, chopped; 1 chicken breast, cut in small cubes; 1 whole heart of celery, plus one stalk, sliced; 5 clove garlic, pressed; 28 oz can of Dei Fratelli crushed tomatoes; 29 oz can of drained garbanzo beans; 1/2 cup dried lentils; 1 quart box of chicken broth; 6 cup extra water, as needed; 1/2 tsp dry ground ginger; 1/2 tsp ground cinnamon; 1 tsp chili powder; 1/2 tsp whole cumin seed; 1 tsp sweet paprika; 1/4 tsp Hungarian hot paprika or cayenne; 1/4 tsp curry powder; pinch nutmeg; 1 many grinds of black pepper; 1 large handful of parsley and cilantro, chopped; 1 juice of half a lemon; 1 salt, to taste

Devilsnew @borkaborka51

Knockemstiff, Ohio

This is a very traditional recipe for Moroccan Harira Soup, adapted to my American pantry. I am dubbing the Harira...Moroccan chili, because of its great popularity and ubiquity, with most everyone in Morocco having their own "secret recipe". It is a very hearty and exotic, chili-like, chicken soup. Very delicious, satisfying, and easy to make on a cold night. (vermicelli noodles can optionally be added.). Don't be fooled by the cinnamon and ginger, they work, entirely.

Devilsnew @borkaborka51

Saved

Ingredients

2 hours 40 mins

10 servings

Main Ingredients
3 tbspvegetable oil or olive oil
2medium onions, chopped
1chicken breast, cut in small cubes
1whole heart of celery, plus one stalk, sliced
5 clovegarlic, pressed
28 ozcan of Dei Fratelli crushed tomatoes
29 ozcan of drained garbanzo beans
1/2 cupdried lentils
1 quartbox of chicken broth
6 cupextra water, as needed
Spice Blend/Ras al Hanout
1/2 tspdry ground ginger
1/2 tspground cinnamon
1 tspchili powder
1/2 tspwhole cumin seed
1 tspsweet paprika
1/4 tspHungarian hot paprika or cayenne
1/4 tspcurry powder
pinchnutmeg
1many grinds of black pepper
Finishing Additions
1large handful of parsley and cilantro, chopped
1juice of half a lemon
1salt, to taste

Saved

Steps

2 hours 40 mins

1

Heat the oil in a large soup pot until it smokes lightly, add the diced chicken and sautee until it gets some color, around 5 minutes.
2

Add the onions, garlic, and celery and sautee til translucent, do not brown..
3

Add all of the spice melange and develop them in the oil, chicken, and aromatics mixture, stirring constantly for about a minute and a half.
4

Add the crushed tomatoes, garbanzos, and lentils along with the chicken broth and water. Stir well, and bring to the boil. Turn down to a medium simmer.
5

Simmer for around two hours, stirring often. In the last fifteen minutes of cooking add the lemon juice, chopped herbs, and salt to taste. Serve with pita or naan.