Soup

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Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

Photo: Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Harira: Moroccan Chickpea Stew with Chicken and Lentils Recipe. Enjoy the Arabic Cuisine and  learn how to make Harira: Moroccan Chickpea Stew with Chicken and Lentils.  

Total Time:10 hr 25 min

Prep 20 min

Inactive 8 hr 0 min

Cook 2 hr 5 min

Yield: 10 to 12 servings 

Level: Easy

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

Ingredients

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

Directions

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

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Beef and Barley Soup

2 tablespoons vegetable oil

1-1/2 pounds stewing beef, chopped into bite-size pieces

1 medium yellow onion

4 cloves garlic, minced

2 stalks celery, including leaves, chopped

3 carrots, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1 can tomato sauce

4 cups low-sodium chicken broth

2 cups water

1 cup barley, rinsed

1 bay leaf 

Heat 1 tablespoon oil over moderately-high heat in a large stock pot. Toss beef with ¼ teaspoon salt and 1/8 teaspoon pepper, then brown meat in 3 batches until browned, about 10 minutes. Transfer beef as cooked, to a plate with a slotted spoon.

Heat remaining tablespoon oil and cook, stirring, onions, celery carrots and garlic with remaining ¼ teaspoon salt and 1/8 teaspoon pepper until pale golden, about 6 minutes. Stir in tomato sauce, water, broth, barley, and bay leaf. Bring to a boil, then turn down and simmer for about 30 minutes.  Add the beef back, cover the pot and simmer for another 15 minutes.  Stir in parsley and add salt to taste.

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Pasta Fagioli Soup

Takes about 45 minutes

Serves 6

2 tablespoons olive oil

1 yellow onion, diced

1 large carrot, diced finely

3 cloves garlic, minced

3/4 cup red wine (I used a Cabernet Sauvignon)

2 bay leaves

1-28 oz can low-sodium whole tomatoes (or try to find San Marzano tomatoes)

1/2 of a 14 oz can of low-sodium diced tomatoes

2-14 oz cans low-sodium Cannellini beans (white kidney beans)

Salt and pepper

4 cups low-sodium chicken broth

2 cups Ditali pasta

2 cups baby spinach

1/4 cup fresh basil

Parmesan

Heat the olive oil in a large pot over medium heat.  Add the onions and carrots and sauté for about 10 minutes or until the onions become translucent.  Add the garlic and sauté for about 30 seconds.  Do not brown the garlic.  Pour in the red wine, scrape the browned bits at the bottom of the pot, and let it simmer for about 3-5 minutes.

Crush the whole tomatoes in a food processor, then add them to the pot along with the diced tomatoes, beans, bay leaves, salt and pepper.  Simmer for another 10 minutes, then add the chicken broth.  Once you add the broth, bring everything to a boil

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Cream of Mushroom Soup Recipe 

Ingredients

Mushrooms

Butter

Onions, chopped

All purpose flour

Chicken or meat stock

Salt

White pepper

Cream

Vita cheese for garnish

Method

Clean mushrooms by either blotting with paper towel or using small brush. Mushrooms should not be washed with water as they will darken. Chop into large pieces.

Melt the butter in a sauce pan and place on the stove over a medium heat; add the onion and sauté slightly, then add the mushrooms and stir until soft.

Set aside a small portion of the mushroom mixture to use later as a garnish.

Add flour to the remaining mushroom mixture; stir until thoroughly mixed. Season with salt and pepper to taste. Add the stock; stirring continuously.

Place over a medium heat, and cover the pan tightly until the mushroom mixture is well cooked.

Place the mushroom and onion mixture in a blender and blend thickened.

Add cream before serving. Garnish with the saved mushroom mixture and pieces of vita cheese. 

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Lentil Soup with Spinach and Wheat Recipe

Ingredients

4 cup tomato juice

2 cup chicken stock

¼ kilo Spinach leaves

½ cup lentil (red, green or jubbah)

½ cup wheat

2 cloves garlic, diced

Lemon juice

Salt and pepper

Method

• Put all the ingredients except the last three items over medium heat until simmering.

• Reduce the heat; leave it for 30-40 min until totally cooked with stirring for time to time.

• Add garlic while stirring and season it.

• Sprinkling with lemon juice when serving.

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Herbs and Grains Soup

Ingredients

½ Kilo ground meat

1 Tbsp lemon zest

2 Tbsps chopped dill

Salt & pepper

2 Tbsps olive oil

1 onion, chopped

1 tsp garlic, finely chopped

½ cup soaked yellow lentil

½ cup soaked Egyptian rice

2 cup stock

1 Tbsp chopped mint

1 Tbsp chopped basil

1 Tbsp chopped parsley

1 Tbsp chopped coriander

1 Tbsp chopped spinach

1 tsp saffron

½ cup yogurt

2 Tbsp flour

1 Tbsp lemon juice

Method

• Mix ground meat with lemon zests and dill. Season with salt & pepper then shape into small balls.

• Put meatballs in the oven pan. Leave in the oven until totally cooked.

• Heat oil in a pan then add onion and garlic then lentil and rice and stir.

• Add stock to the mixture until boiling then reduce the heat and simmer until cooked.

• Add the meatballs and the herbs. Leave until simmering.

• Mix yogurt with flour, stir.

• Melt saffron in a teaspoon hot water then put over the yogurt, then add the mixture to the stock until start simmering and getting thick.

• Serve hot with lemon juice.

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Lebanese Lentil Soup Recipe

Ingredients

• 2 cups lentils
• 12 cups water
• 1 tablespoon salt, or to taste
• 1/4 cup extra-virgin olive oil
• 2 medium red onions, finely chopped
• 1/2 teaspoon ground black pepper
• 1/4 cup uncooked orzo or acini pepe pasta
• 3 tablespoons Fresh lemon juice
• 1/4 cup Chopped cilantro or parsley
• Lemon wedges

How to make Lebanese lentil soup

1. Combine lentils, water and salt in a 5 to 6 quart pot. Bring to a boil and skim off any scum that rises to the surface. Then lower heat, cover and simmer gently about 20 minutes while you cook the onions.
2. Heat olive oil in a large frying pan over medium-high heat. Add onions and cook, stirring often, until they turn a very dark brown color, about 20 minutes. Stir constantly during last 5 to 10 minutes of cooking to prevent burning. (It may be necessary to reduce heat to medium.)
3. When onions are well browned, add 1 cup simmering lentil water to the pan with the onions. Stand back; the water will sizzle and steam. Continue cooking, stirring every now and then, until the water has almost totally evaporated, about 5 minutes.
4. Scrape onion mixture into the pot with the lentils. Stir in the pepper. Cover and simmer 10 more minutes. Add pasta, cover and simmer until just tender and the lentils are completely cooked, about 15 minutes. Remove soup from heat, cool and refrigerate 4 to 6 hours, then reheat before serving. (It needs to stand in order to thicken. The soup can be made a day or two ahead, refrigerated and reheated.)
5. To serve, reheat soup and ladle into bowls. Stir 1/2 tablespoon lemon juice into each bowl and finish each with a sprinkle of cilantro or parsley. (Or stir all of lemon juice and herbs into pot of soup.) Serve lemon wedges alongside.

Lebanese Lentil Soup Recipe: Serves 6 persons