Harira soup with chicken
Serves: 6
Prep time: 45 minsTotal time: 
Recipe photograph by Rob Streeter
Harira soup with chicken
Recipe by Tony Kitous
Harira is traditionally accompanied by hard-boiled eggs. In can make a delicious starter here, but is also substantial enough to serve on its own as a main course
Serves: 6
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
346Kcal
Fat
11gr
Saturates
2gr
Carbs
31gr
Sugars
8gr
Fibre
7gr
Protein
26gr
Salt
1.3gr
Tony Kitous
Arriving in London from Algeria in 1988, Tony has revolutionised Middle Eastern food and made it accessible to the masses with his Comptoir Libanais restaurants
See more of Tony Kitous’s recipes
Tony Kitous
Arriving in London from Algeria in 1988, Tony has revolutionised Middle Eastern food and made it accessible to the masses with his Comptoir Libanais restaurants
See more of Tony Kitous’s recipes
Ingredients
- 200g dried chickpeas
- 100g dried brown lentils
- 2 tbsp olive oil, plus extra to serve
- 1 large onion, finely chopped
- 1 x 360g pack skinless chicken thigh fillets, chopped into 2cm dice
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 2 garlic cloves, finely chopped
- 2 celery stalks, finely chopped
- 2 tbsp grated root ginger
- a pinch of saffron strands
- 8 tomatoes, finely chopped or blended
- 1 tbsp tomato purée
- 3 litres chicken stock (made with 2 stock cubes)
- 75g basmati or long grain rice
- 2 large eggs
- 4 tbsp harissa
- 1 x 30g pack coriander, leaves finely chopped
- 1 x 30g pack parsley, leaves finely chopped
Step by step
Get ahead
Soak the chickpeas and lentils the day before. The soup keeps for 2 days in the fridge (add extra liquid if needed when reheating)
- The day before, put the chickpeas and lentils in separate bowls and cover with cold water. Cover and leave at room temperature.
- Heat the olive oil in a large saucepan over a medium heat and fry the onion until soft, about 10 minutes. Add the diced chicken and cook for 5 minutes, stirring occasionally, until lightly golden.
- Add the spices, garlic, celery, ginger, saffron and cook for a further 2 minutes, then add the chopped tomatoes and tomato purée. Cook for 10 minutes, then add the chicken stock and drained chickpeas and bring to boil. Season well, cover and simmer for 45 minutes or until starting to soften.
- Add the drained lentils and cook for a further 30 minutes or until both pulses are tender. Top with water if you need to, to keep the lentils covered with liquid and prevent it thickening too much.
- Add the rice and cook for 10-15 minutes until tender. Crack the 2 eggs into a jug and beat lightly. Slowly pour the egg into the soup and stir at the same time to create thin strands of egg in the liquid. Stir in the harissa if you want the soup to be spicy, or you can serve alongside the soup for people to add as they wish. Check the seasoning again (it will need quite a lot as the pulses soak it up), and add the chopped coriander and parsley.
- Serve with lemon wedges to squeeze over, and harissa to swirl into the soup as you eat, if you wish.
