Moroccan Harira-Inspired Chicken Soup
with Chickpeas and Yoghurt
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Leek
1 unit(s)
Carrot
3 unit(s)
Garlic Clove
1 carton(s)
Chickpeas
4 unit(s)
British Chicken Thighs
1 sachet(s)
Ground Turmeric
50 grams
Harissa Paste
(Contains Sulphites)
15 grams
Chicken Stock Paste
1 carton(s)
Tomato Passata
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
200 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press).
Drain and rinse the chickpeas in a sieve.
Heat a large saucepan on medium-high heat with a drizzle of oil.
Once the oil is hot, lay the chicken thighs flat in the pan. Season with salt and pepper. Fry until the chicken is browned, 4-5 mins each side. Once browned, transfer the chicken to a plate.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the leek and carrot to the (now empty) saucepan on medium heat. Add an extra splash of oil if needed. Season with salt and pepper.
Cook the veg until softened, 6-8 mins, stirring occasionally.
Add the garlic, ground turmeric and harissa paste. Stir-fry for 1 min.
Once the veg has cooked, transfer the chicken back to the saucepan.
Add the chickpeas, chicken stock paste, passata, water for the sauce and sugar (see pantry for both amounts). Stir well to combine.
Bring the soup to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 12-15 mins.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
Taste the soup and season with salt and pepper if needed.
Divide the chicken and soup between bowls.
Drizzle with the yoghurt to finish.
Enjoy!
