Harissa-Spiced Chicken, Chickpea & Lentil Soup
with Cilantro & Toasted Pitas
A cozy bowl with a kick: Lentils and chickpeas simmer with onion, carrot, garlic, tomato, and aromatic harissa powder for smoky-spicy depth. Gently mashed lentils and beans thicken the broth, while cilantro adds freshness. Serve with toasted pitas for dipping and scooping.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
6 ounce
Carrots
2 clove
Garlic
1 unit
Tomato
1 unit
Lentils
1 unit
Chickpeas
1 tablespoon
Harissa Powder
1 teaspoon
Smoked Paprika
1 unit
Tomato Paste
¼ ounce
Cilantro
2 unit
Pitas
(Contains: Sesame, Wheat)
2 unit
Veggie Stock Concentrate
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Peel, halve and dice onion into 1⁄4-inch pieces. Trim, peel, and thinly slice carrots into rounds. Peel and mince or grate garlic. Dice tomato into 1⁄4-inch pieces. Drain lentils. Drain chickpeas. TIP: Drain lentils and chickpeas separately; you’ll add them to the soup at different times!
• Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies begin to soften, 2-3 minutes. • Stir in garlic, harissa powder, smoked paprika, tomato paste, and 1⁄4 tsp sugar(1⁄2 tsp for 4 servings); cook, stirring frequently, until mixture is fragrant and brick red in color, 1-2 minutes.
• Add diced tomato, stock concentrates, lentils, 2 1⁄2 cups water(4 1⁄2 cups for 4 servings), salt, and pepper to pot. Cook, stirring occasionally, until soup has thickened and lentils are warmed through and tender, 6-8 minutes.
• While soup simmers, tear cilantro leaves from stems; discard stems. • Toast pitas. Drizzle with olive oil; season with salt and pepper.
• Stir chickpeas into pot and cook, stirring occasionally, until liquid has reduced slightly and chickpeas are tender, 5-7 minutes more. In the last 3 minutes of cooking, using the back of a wooden spoon, gently mash about half the chickpeas and lentils. TIP: If you prefer a brothier soup, skip mashing! • Taste and season with additional salt and pepper.
• Divide soup between bowls. Top with cilantro leaves, a drizzle of olive oil, and pepper. Serve with pitas on the side.
Poultry is fully cooked when internal temperature reaches 165°.
