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The Boston Globe

Food & dining

Recipe for harira (Moroccan lentil and chickpea soup)

Serves 4

1 tablespoon olive oil
2 onions, chopped
Salt and black pepper, to taste
2 cloves garlic, chopped
2 teaspoons ground cumin
½ tablespoon ground ginger
½ tablespoon paprika
1 tablespoon turmeric
1 can (15 ounces) chickpeas, drained
1 cup green lentils
½ of a 28-ounce can whole tomatoes, crushed in a bowl
1 tablespoon tomato paste
1 hot chili pepper, cored, seeded, and chopped
2 cups chicken stock
1 quart water
4 cooked chicken thighs, meat shredded
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro

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