Harira

Directions

1. 1
   In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board.
2. 2
   Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender.
3. 3
   Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste.
4. 4
   Soup may be prepared 4 days ahead (cool uncovered before chilling covered).
5. 5
   In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
6. 6
   In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender.
7. 7
   Drain chick-peas.
8. 8
   To make 2 cups cooked chick-peas begin with a scant cup dried.
9. 9
   Just before serving, stir in coriander and parsley.
10. 10
    Can be prepared in 45 minutes or less but requires additional unattended time.
11. 11
    In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water.
12. 12
    Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes.
13. 13
    Remove pan from heat and let beans soak 1 hour.