Harira with chicken and vermicelli
Recipe by Casa Bena Cuisine
Traditional Moroccan soup, quick and economical, made with chicken, chickpeas, vermicelli and a bouquet of fresh herbs. Ideal for a comforting lunch in under 30 minutes.
MediumMoroccanServes 4
Printable version with shopping checklist
Source Video
23m
Prep
29m
Cook
10m
Cleanup
1h 2m
Total
Cost Breakdown
Total cost:$11.60
Per serving:$2.90
Critical Success Points
- • 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.
Safety Warnings
- • Watch out for hot oil splatters when frying the chicken.
- • Handle boiling water carefully to avoid burns.
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