© J Sainsbury plc 2020
Harissa spiced chicken soup
Harissa spiced chicken soup
Enjoy this chunky Moroccan-inspired soup as a hearty main dish
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Ready in 35 minutes
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Cooking time 30 minutes
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Prep time 5 minutes
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Serves 5
Ingredients
- 1 tbsp SO organic rapeseed oil
- 1 onion, chopped
- 2 carrots, washed and chopped
- 1 clove garlic, chopped
- 3 tsp harissa spices by Sainsbury's
- 125 g pearl barley
- 780 g chopped tomatoes with basil and oregano by Sainsbury's
- 410 g tin chickpeas, drained and rinsed
- 50 g dried apricots, chopped
- 125 g leftover chicken
- fresh flat-leaf parsley, to garnish
- lemon wedge, to garnish
Method
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1
Heat the oil in a pan. Add the onion and carrots and cook for 4 minutes. Stir in the garlic and harissa. Cook for 1 minute.
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2
Add the barley, tomatoes, and 1.3 litres of water. Bring to the boil, then simmer for 15 minutes.
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3
Stir in the chickpeas, apricots, chicken and parsley. Cook for 10 minutes.
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4
Serve with the lemon wedges.
