30 Minutes Harira Moroccan Soup

Ingredients

• Chicken cubes boneless 250 grams cut in small cubesz
• Canned or boiled chickpeas (channy) 100 grams
• Spaghetti or vermicelli 100 grams (broken into small pieces)
• Olive Oil/cooking oil or Butter 3 tablespoon
• Tomato (tamatar) chopped 3-4
• Green onion or white onion (piyaz) chopped 1 medium
• Ginger (adrak) chopped 1 teaspoon
• Fresh coriander chopped 1 tablespoon
• Dried Parsley 1 tablespoon
• Lemon Juice (lemon ka ras) 1 tablespoon
• Egg 1
• Salt (namak) to taste
• Black Pepper Powder (pisi kali mirch) 2 teaspoon
• Paprika Powder 1/2 teaspoon
• Turmeric Powder (pisi haldi) 1/2 teaspoon
• Cinnamon Powder (pisi dar chini) 1 teaspoon

Directions

1. 1

   Take a wok and heat it on medium flame, then add oil and onion in it.

2. 2

   Fry for a minute and then add boneless chicken in it. Fry it on medium flame for 2-3 minutes.

3. 3

   Now add ginger paste in it, and again fry for a minute.

4. 4

   Then add the spices ( paprika powder, turmeric powder, cinnamon powder, black pepper powder, salt) in chicken along with chopped tomatoes. Mix everything well and fry for 2 minutes.

5. 5

   After 2 minutes of cooking add 5 cups of water in the wok and let i boil.

6. 6

   When the water starts to boil add parsley, fresh coriander in it, give it a mix, cover the pan and let the soup cook on low flame until chicken gets fully tender. It will get about 10 minutes.

7. 7

   Now add spaghetti and chickpeas, lemon juice in it and mix these as well, cover again and cook on low flame for 8-10 minutes so that pasta gets tender.

8. 8

   Now beat the egg and add it slowly into the soup, mix the soup continuously as the egg can be cooked quickly in the boiling water. Cook the soup for a minute and soap is ready.

9. 9

   Serve and enjoy this quick and delicious spiced Moroccan soup.