Harira with chicken and bird’s tongue pasta

Ingredients

• 1 onion, finely sliced
• 250 g chicken breast, in pieces
• 1 tbsp tomato paste
• 3 tomatoes, grated
• 100 g chickpeas, soaked and skinned
• 150 g carrots, diced
• 1 cinnamon stick
• 1 tsp ginger
• 1 tsp turmeric
• ½ tsp pepper
• 3 tbsp oil
• 2.5 l water
• 150 g pasta shaped like birds’ tongues (lsan tair)
• 1 tbsp coriander, chopped
• 1 tbsp celery, chopped
• ½ tsp smen, optional
• Salt
• To serve:
• Lemon wedges

Method

1. Soften the onion in the oil in a pot over low heat for 3 minutes.
2. Add chicken, tomatoes, tomato paste, chickpeas, carrots and spices and pour in the water.
3. Cook covered until the chickpeas are tender.
4. Add the pasta, herbs, smen and salt.
5. Cook for another 12 to 15 minutes over low heat, stirring.
6. Serve at once with lemon wedges.