Harira

1. Fill the chickpeas with water, leave them overnight, they should swell properly.

2. In the morning, I wash rice and lentils under running water, and fill the chickpeas with clean cold water and boil until half-cooked, about 45 minutes, then add rice and lentils, cook for 15 minutes on low heat.

3. Quickly peel the onion, cut into cubes, and also cut the celery. Bulgarian pepper is cleaned from seeds, washed, also cut into cubes. We put the prepared vegetables in a thick-walled saucepan, pour olive oil, send it to the fire, fry until golden brown.

4. My chicken fillet, cut into cubes, spread to the fried vegetables, continue cooking so that the meat is also browned, then add cumin, coriander, paprika and turmeric, salt to taste, cook for another 5 minutes.

5. Fill the contents of the pan with water so that it lightly covers the ingredients and simmer for 20 minutes.

6. Meanwhile, my tomatoes, grate the pulp on a coarse grater, and throw away the skin. Ginger and garlic are cleaned, grated on a fine grater. Pour 2 liters of water into a saucepan with tomato mass, add ginger-garlic gruel, send it to the fire, bring it to a boil, remove the foam in the process.

7. Put chickpeas with rice and lentils, as well as chicken with vegetables in tomato yushka, cook for 15 minutes, taste for salt and acid, adjust to your taste. Let the soup brew under a closed lid for 20 minutes.

We pour harira in portions and serve it on the table.

Bon appetit!