Harira with chicken and vermicelli

Ingredients

• 400 g Ripe tomatoes (Peeled and blended)
• 1 bouquet Bouquet garni (parsley, coriander, celery) (Chopped parsley, coriander and celery)
• 150 g Large onion (Finely chopped)
• 300 g White chicken (Cut into large pieces)
• 150 g Vermicelli (Moroccan thin pasta) (Moroccan thin pasta)
• 100 g Dried chickpeas (Soaked overnight, drained)
• 50 g All-purpose flour
• 1 c. à soupe Tomato concentrate (About 15 ml)
• 1.5 c. à soupe Salt
• 1 c. à café Sel hanout (or Moroccan spice blend)
• 1 c. à café Black pepper
• 1 c. à café Ground ginger
• 1 c. à café Turmeric
• 4 c. à soupe Olive oil (For cooking)

Instructions

1. Prepare the ingredients

   Chop the onion, cut the chicken into large pieces, prepare the bouquet (parsley, coriander, celery) and blend the tomatoes until a smooth purée is obtained.

   Time: PT10M

2. Sauté the chicken and onion

   In the pot, heat 4 c. à soupe olive oil over medium heat, add the chopped onion and sweat it for 2 minutes, then add the chicken pieces and lightly brown them.

   Time: PT5M

   Temperature: feu moyen

3. Add the spices

   Sprinkle the salt, sel hanout, pepper, ginger and turmeric over the chicken‑onion mixture, mix well to coat the ingredients.

   Time: PT1M

   Temperature: feu moyen

4. Incorporate the blended tomatoes

   Pour the tomato purée into the pot, cover and let simmer until the mixture begins to boil gently, about 5 minutes.

   Time: PT5M

   Temperature: feu moyen

5. Add boiling water and the bouquet garni

   Pour 2 L of boiling water into the pot, add the bouquet garni, then cover again.

   Time: PT2M

   Temperature: feu moyen

6. Main cooking

   Let simmer over low heat for 20 minutes, until the chicken is tender and the chickpeas are hot.

   Time: PT20M

   Temperature: feu doux

7. Add the vermicelli

   Stir the vermicelli into the soup and cook for an additional 2 minutes.

   Time: PT2M

   Temperature: feu doux

8. Prepare the binder (flour‑tomato mixture)

   In a bowl, mix 300 ml cold water, 1 c. à soupe tomato concentrate and the 50 g flour, whisking until a smooth paste forms.

   Time: PT2M

9. Thicken the soup

   Pour the flour‑tomato mixture into the pot while stirring constantly, then let thicken for 5 minutes over low heat.

   Time: PT5M

   Temperature: feu doux

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ripe tomatoes: Canned tomatoes
• Instead of White chicken: Turkey
• Instead of Vermicelli (Moroccan thin pasta): Wheat vermicelli
• Instead of Dried chickpeas: Canned chickpeas
• Instead of All-purpose flour: Wheat flour
• Instead of Tomato concentrate: Tomato purée
• Instead of Sel hanout (or Moroccan spice blend): Ras el hanout
• Instead of Olive oil: Sunflower oil

Equipment Needed

• Large pot
• Chef's knife
• Cutting board
• Immersion blender or blender
• Wooden spoon
• Bowl
• Whisk
• Tablespoon
• Teaspoon

Critical Steps — Do Not Skip

• Saute the chicken and onion without burning.
• Add the spices and toast them to release their aromas.
• 20‑minute cooking so that the chickpeas and chicken become tender.
• Incorporate the binder correctly to avoid lumps and achieve the right thickness.

Chef Tips from the Video

• Use freshly chopped herbs just before serving for extra freshness.
• Add a splash of lemon juice at serving time to brighten the flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑soak the chickpeas the night before and freeze in portions.
• The broth can be prepared ahead and reheated when serving.