Whenever I'm developing a cookbook, some recipes stand out from all the others and become instant favorites. Harira is one of them. Not just another chicken soup, it's a traditional Tunisian soup that's simple, hearty, and spectacularly delicious.
1 tablespoon olive oil
2 cups chopped onions
1 tablespoon ground cumin
2 teaspoons ground ginger
8 cups low-sodium chicken broth
1 28-ounce can crushed tomatoes, undrained
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
1/2 cup uncooked long-grain rice
1/2 cup uncooked lentils
3 cups diced or shredded cooked chicken (e.g., from a purchased rotisserie chicken)
3/4 cup finely chopped fresh cilantro leaves
3/4 cup finely chopped fresh flat-leaf parsley leaves
Heat the oil in a large saucepan set over medium-high heat. Add the onions. Season with salt and pepper. Cook and stir 5 minutes. Add the cumin and ginger. Cook and stir 30 seconds. Add the broth, tomatoes with their juices, chick-peas, rice, and lentils. Reduce heat to low, cover, and cook 30-35 minutes, until lentils are tender. Stir in chicken and season with salt and pepper to taste. Just before serving, stir in cilantro and parsley. Makes 8 servings.
