Moroccan Harira Inspired Chicken Soup

Name: Moroccan Harira Inspired Chicken Soup with Chickpeas and Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 unit(s) Leek; 1 unit(s) Carrot; 3 unit(s) Garlic Clove**; 1 carton(s) Chickpeas; 4 unit(s) British Chicken Thighs; 1 sachet(s) Ground Turmeric; 50 grams Harissa Paste; 15 grams Chicken Stock Paste; 1 carton(s) Tomato Passata; 75 grams Greek Style Natural Yoghurt; 1 tsp Sugar; 200 milliliter(s) Water for the Sauce

with Chickpeas and Yoghurt

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A Ramadan favourite for iftar, harira is a warming and filling soup eaten throughout Morocco, Algeria and North Africa. In Maghrebi cuisine, lemon and egg are often added to give brightness amongst the rest of the rich flavours.

Tags:

High Protein

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Leek

1 unit(s)

Carrot

3 unit(s)

Garlic Clove**

1 carton(s)

Chickpeas

4 unit(s)

British Chicken Thighs

1 sachet(s)

Ground Turmeric

50 grams

Harissa Paste

15 grams

Chicken Stock Paste

1 carton(s)

Tomato Passata

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3157 kJ

Energy (kcal)755 kcal

Fat41.5 g

of which saturates11.4 g

Carbohydrate38.4 g

of which sugars19.1 g

Dietary Fibre13.4 g

Protein59.4 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Garlic Press

•Large Saucepan

Instructions

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press).

Drain and rinse the chickpeas in a sieve.

Heat a large saucepan on medium-high heat with a drizzle of oil.

Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper. Fry until the chicken is browned, 4-5 mins each side. Once browned, transfer the chicken to a plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put the (now empty) saucepan back on medium heat. Add an extra splash of oil (if needed).

Once hot, add the leek and carrot to the (now empty) saucepan on medium heat. Season with salt and pepper.

Cook the veg until softened, 6-8 mins, stirring occasionally.

Once softened, add the garlic, ground turmeric and harissa paste. Stir-fry for 1 min.

Once the veg has cooked, transfer the chicken back to the saucepan.

Add the chickpeas, chicken stock paste, passata, sugar and water for the sauce (see pantry for both amounts). Stir well to combine.

Bring the soup to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Taste the soup and season with salt and pepper if needed.