This traditional Moroccan soup is often eaten to break the fast during Ramadan. It may be prepared with lamb, chicken or beef.

Makes 12 (1-cup) servings.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutritional Information

For 1 serving
Calories: 223
Sodium: 656mg
Fat: 7g
Carbohydrates: 24g
Cholesterol: 31mg
Fiber: 5g
Protein: 16g

Harira (Moroccan Chickpea and Lentil Soup)

• Fiber Rich

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 tablespoon plus 1 teaspoon McCormick® Gourmet Collection Moroccan Seasoning
1 1/4 pounds boneless skinless chicken thighs, cut into 1/2-inch cubes
1 1/2 teaspoons salt
4 cups Kitchen Basics® Original Chicken Stock
2 cups water
1 can (28 ounces) crushed tomatoes
1 can (15 1/2 ounces) chickpeas (garbanzo beans), drained and rinsed
1/2 cup lentils, picked over and rinsed
1/2 cup long grain rice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley

Directions

1. Heat oil in 5-quart saucepot or Dutch oven on medium heat. Add onion and Seasoning; cook and stir 3 minutes or until onion is tender. Add chicken and salt; cook and stir 2 minutes.

2. Stir in stock, water, tomatoes and chickpeas. Bring to boil. Add lentils and rice. Reduce heat to low; cover and simmer 25 minutes or until lentils and rice are tender.

3. Stir in cilantro and parsley. Ladle into soup bowls and serve.

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