Chicken Harira with Chickpeas, Lentils and Coriander
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Ingredients
- 400 g chicken thigh fillets, diced
- 1 onion, finely chopped
- 2 celery stalks, diced
- 2 garlic cloves
- 1 tsp ground cinnamon
- 400 g chickpeas, drained and rinsed
- 100 g green lentils, rinsed
- 400 g chopped tomatoes
- 700 ml chicken stock
- 3 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 399 kcal
- Protein
- 35.2 g
- Carbohydrate
- 34.8 g
- of which sugars
- 6.6 g
- Fat
- 11.4 g
- of which saturates
- 2.1 g
- Fibre
- 10.5 g
- Salt
- 1.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan and cook the onion and celery for 6 minutes until softened.
- 2
Add the garlic and ground cinnamon and cook for 1 minute, then add the diced chicken and cook for 3-4 minutes, stirring, until sealed.
- 3
Pour in the chopped tomatoes, chickpeas, green lentils and chicken stock. Cover and simmer for 25 minutes, until the chicken is cooked through with no pink remaining and the lentils are tender.
- 4
Stir through the fresh coriander and check the seasoning before serving hot.
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