Harira: Moroccan Chickpea Stew with Chicken and Lentils

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Lost my old Harira recipe and have been looking for a replacement. This recipe was perfect! I only changed a few things:

-I cooked the chickpeas longer than directed. Started cooking them an hour or so before I started prepping for the soup. I think ideally you would cook them for a couple hours and then add them to the soup when you add the lentils.
-I cooked the onions in butter since I prefer the flavor butter adds.
-Used a mixture of garam masala and dry mustard instead of tumeric....not the same as tumeric, but close enough...it still tasted great!
-Didn't add the rice because I didn't want it to get soggy
-I didn't have any chicken so I didn't include it, but this soup was still very hearty without it. May try it with chicken next time!

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Deep, wonderfully complex flavor makes this stew a winner! The only change that I make isn't much of a change at all: I do not cut the chicken into pieces before browning, but rather allow the thighs to fall apart and shred on their own during the course of simmering and stirring. I dare you to try this recipe! You will be hooked!

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This remains one of my all-time favorite stew recipes. Have made it over and over and the whole family loves it (and there are some picky eaters in the house. Do not be afraid to made subtle substitutions: I have used 1 can chickpeas instead of dry (rinse well, chicken breasts instead of thighs (it's what I had at the time and lemon juice from a plastic lemon...again, it's what I had on hand. Fresh cilantro makes this dish amazing, do not go without it. Have also used brown/black wild rice blend. Looking forward to colder whether so we can enjoy this again.

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Awesome recipe. I will make this again. Beautiful flavors. I followed the recipe exactly. This is special enough for company. I think the fresh cilantro is essential. Don;t be afraid of using dried chickpeas - they are so simple to soak overnight. Now my house smells of spices - ginger cinnamon nutmeg tumeric.

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Ok, I like to experiment, mostly because I know how to cook. I added 1/4 cup of sherry, 1 cup of coconut milk, the juice of one orange, 7-8 large garlic cloves, kohlrabi and kale from the garden, fresh thyme, and lemon zest in conjunction with the lemon juice. Voila- beautiful.

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This recipe is delicious! I added 1/4 tsp of cayenne pepper for a kick and omitted the rice. Also, this can be adapted to cook in a crockpot, 8 hrs on low or 4 on high.

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This is comfort food at its Mediterranean best. It's tasty and filling and the leftovers are even better. I cut back the broth to 1 quart, and the end result was a stew. I also used canned chickpeas; but otherwise, I followed the recipe. An extra 2 cups would make it very soupy, and if I wanted to make this as more of a soup, I would up the spices, because what's specified in the recipe was perfect for the reduced amount of broth I used. I love Moroccan spices, and the smell in your kitchen while this stew is simmering is, of itself, worth making it.

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For a mid week, tasty, out of the box dinner, this was great. Moroccan food is yummy! I also guess this dish is not very caloric challenged!

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Made as written, easy, tasty, you can't lose with any of Emeril's soups...next time I may try with lamb.

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I am moroccan, this recipe is not exactly authentic but it's close enough! I am also considering te fact that every region in Morocco has it's own version of the soup; actually every household has their own version of it.
I guess my point is everyone should experiment with this to find their own groove.
For example, try making it with beef instead of chicken, another trick is to add flour or another thickning agent to make it thicker.
This recipe is good but I will stick to my moms recipe: