This North African-inspired soup is flavoured with harissa and spices. Serve with hummus toasts and cooling yogurt
Prep:20 mins
Serves 4 – 5
3 tbsp olive oil, plus extra to drizzle4 boneless, skinless chicken thighs1 leek, washed and finely sliced4 fat celery sticks, chopped into small pieces3 large carrots, chopped into small pieces2 big parsnips, peeled and chopped into small piecessmall pack coriander, stalks finely chopped, leaves reserved to serve1 tbsp cumin seeds2 tsp ground cumin2 tsp ground coriander2 tsp ground cinnamon2 tsp ground turmeric2 tbsp harissa (we used Belazu)2 x 400g cans chopped tomatoes2 chicken stock cubes, crumbled85g raw green lentilszest and juice 1 lemon1 tbsp golden caster sugarnatural yogurt, toast and hummus, to serve
STEP 1Heat half the oil in a frying pan, season the thighs and brown really well on both sides. Remove to a plate. Tip a mug of water into the pan and simmer, scraping up all the browned bits. Tip this liquid into a measuring jug for later.STEP 2Put the remaining oil, the vegetables and coriander stalks in a big saucepan. Gently cook until the veg is softened – about 5 mins. Stir in the spices, turn up the heat, and cook for a few mins. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils. Top up your jug of chickeny juices to 500ml with water, then add this, too. Bring to a simmer, cover and cook for 30 mins.STEP 3Lift the chicken from the soup and shred finely using a couple of forks. Return to the soup with the lemon zest and juice, sugar, and season to taste. Ladle into bowls with a dollop of yogurt and the coriander leaves, and serve with toast, spread with hummus and drizzled with oil.
