Chicken Harira

Instructions

1. 1

   The day before, soak the 25 g of dried chickpeas in 300 ml of water for 12 hours in the refrigerator. Drain and rinse, then cover with 500 ml of fresh water. Bring to a boil and simmer gently for 60 to 90 minutes, until they crush easily; add 100 ml of hot water if needed.

2. 2

   Rinse the 30 g of dried green or brown lentils. Slice the 60 g of onion, chop the 150 g of tomato and cut the 100 g of raw chicken breast into 2 cm dice. Separately chop the 8 g of cilantro and the 8 g of parsley.

3. 3

   When the chickpeas have been cooking for about 55 minutes, heat the 12 g of oil in another saucepan. Soften the onion for 5 minutes with two pinches of ginger, one of turmeric and some pepper. Add the lentils and 350 ml of water; simmer covered for 20 to 25 minutes.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.