restaurant Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into bite-size pieces
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 1 medium carrot, finely diced
• 5 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups crushed tomatoes
• 6 cups chicken broth (or water)
• 1 cup green or brown lentils, rinsed
• 1 1/2 cups cooked chickpeas, drained
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 3 tbsp all-purpose flour
• 1/2 cup water (for slurry)
• 2 tbsp lemon juice
• to taste salt
• 1/2 tsp black pepper

list_alt Instructions

1. 1
   Step 1: Warm olive oil in a large pot over medium heat, then sauté onion, celery, and carrot for 8–10 minutes until soft and lightly golden - this slow start builds sweetness and sets the base for a true moroccan harira soup rather than a flat tomato broth.
2. 2
   Step 2: Stir in minced garlic and tomato paste and cook for 60–90 seconds until fragrant and a shade darker - toasting paste concentrates tomato flavor and helps the ramadan harira recipe taste deep and savory without extra fat.
3. 3
   Step 3: Add chicken pieces and cook 4–5 minutes, turning until the edges begin to brown - early browning develops fond and guarantees this becomes a high protein soup dinner with restaurant-style depth instead of bland boiled chicken.
4. 4
   Step 4: Add crushed tomatoes, turmeric, ginger, cinnamon, and cumin, stirring well for 30 seconds - blooming spices in the hot base builds aroma that reads as traditional ramadan food and makes the pot smell like real Iftar.
5. 5
   Step 5: Pour in broth, scrape the bottom to lift any browned bits, and bring to a gentle simmer - deglazing pulls flavor into the liquid and keeps the moroccan harira soup broth clean and cohesive.
6. 6
   Step 6: Stir in rinsed lentils, partially cover, and simmer 30–35 minutes until lentils are tender - slow simmering thickens naturally and creates the satisfying body people want from ramadan harira recipe bowls at Iftar.
7. 7
   Step 7: Add chickpeas and simmer 10–12 minutes more until warmed through - adding chickpeas later protects their texture so this remains one of the best iftar soup ideas for a hearty, pleasant bite.
8. 8
   Step 8: Whisk flour with water to a smooth slurry, then stream it into the simmering pot while stirring - gradual thickening prevents lumps and gives classic moroccan harira soup silkiness without turning stew-like.
9. 9
   Step 9: Simmer 5 minutes, then fold in cilantro and parsley and cook 1–2 minutes - adding herbs late keeps them bright, which is essential for iftar comfort food that feels fresh after fasting.
10. 10
    Step 10: Turn off heat, stir in lemon juice, and rest 10 minutes before serving - lemon added off heat stays bright, and resting lets flavors meld, making this ramadan harira recipe taste even better for ramadan dinner recipes and make ahead ramadan meals.