INGREDIENTS

INSTRUCTIONS

(Moroccan Chicken, Chick-Pea, and Lentil Soup)
A marvelous vegetarian harira sampled at the United Nations' Delegates
Dining Room--prepared by chef Mohamed Boussaoud, from the hotel La Mamounia
in Marrakech--provided the inspiration for the following chicken-based
version. In Morocco this soup is often made with lamb as well as chicken
and is traditionally served after sundown during the month of Ramadan to
break each day's fast.
In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17
to 20 minutes, or until chicken is just cooked through, and transfer
chicken with a slotted spoon to a cutting board. Add to kettle tomatoes,
saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30
minutes, or until lentils are tender. Shred chicken, discarding skin and
bones, and stir into soup with salt and pepper to taste. Soup may be
prepared 4 days ahead (cool uncovered before chilling covered).
Just before serving, stir in coriander and parsley.
TO COOK DRIED CHICK-PEAS
dried chick-peas, picked over water
In a bowl soak chick-peas in water to cover by 2 inches overnight or
quick-soak (procedure follows) and drain.
In a saucepan combine drained chick-peas and water to cover by 2 inches and
simmer, covered partially, 1 to 1 1/2 hours, or until tender. Drain
chick-peas.
To make 2 cups cooked chick-peas begin with a scant cup dried.
TO QUICK-SOAK DRIED BEANS
Can be prepared in 45 minutes or less but requires additional unattended
time.
In a large saucepan combine dried beans, picked over and rinsed, with
triple their volume of cold water. Bring the water to a boil and cook
beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and
let beans soak 1 hour.
Makes about 12 cups.
Gourmet March 1994
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

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