One Pot Meal, Moroccan Chicken Soup Harira

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are more economical.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers protein with fewer calories, while canned beans are budget-friendly.

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas are nutritious and affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

Soak the chickpeas overnight. The next day, drain ready for use.

In a large soup pot or Dutch oven, add some olive oil, then the chicken pieces. Slightly brown the meat (very little) in the oil over high heat.

Add the chopped onion, finely diced celery, turmeric, smoked paprika, chili, grated ginger and cinnamon stick. Fry until you smell the aroma, then add the tomato paste. Fry a little longer, then add the pureed canned tomatoes, soaked chickpeas, lentils and chicken stock. Season with salt and pepper.

Bring to the boil, turn heat down to a gentle simmer, cover and cook for 60 minutes. Check once in a while that nothing is sticking to the bottom.

Once cooked, add the pasta, and continue simmering for a couple minutes until the pasta is tender.

Taste and adjust seasoning. Remove from the heat and serve garnished with natural yogurt, coriander leaves and a squeeze of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary