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Recipe for harira (Moroccan lentil and chickpea soup)

Karoline Boehm Goodnick for The Boston Globe

Serves 4

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

1. In a soup pot over medium heat, heat the olive oil. Add onions, salt, and black pepper. Cook, stirring often, for 8 minutes. Add the garlic, cumin, ginger, paprika, and turmeric. Cook, stirring, for 2 minutes.

2. Add the chickpeas and lentils and stir well to coat them all over. Add the tomatoes, tomato paste, chili pepper, chicken stock, and water. Bring to a boil. Cover and simmer for 30 minutes.

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3. Add the chicken and simmer 10 minutes more or until the lentils are cooked through. Stir in the parsley and cilantro. Taste for seasoning and add more salt and black pepper, if you like. Molly Kravitz

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