Moroccan Harira Inspired Chicken Soup
with Chickpeas and Yoghurt
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutritional information
Utensils
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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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.
Divide the chicken soup between bowls.
Drizzle with the yoghurt to finish.
