My take of moroccan hariara soup ....

Ingredients

• 2 tbls olive oil
• 2 lean fillets of chicken, diced
• 1 medium size onion, chopped
• 1 carrot, diced
• 1 celery stalk diced
• 1 can of organic garbanzo beans, drained
• 6 3/4 cups of water
• 1/2 cup of red and yellow lentils
• 2 large tomatoes, diced
• 1 green bell pepper, diced
• 1 pinch of saffron
• 1 tbsp tomato paste
• 2 tsp cinnamon
• 1 tsp turmeric
• 1/2 tsp ground ginger
• 3 tbsp chopped cilantro
• 2 tbsp of chopped parsley
• 1/3 of a cup of Basmati rice
• salt and black pepper

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Preparation

• Heat oil in a big non stick pot add the olive oil. put on medium heat and add your diced chicken. Cook for about 7-9 minutes till they are golden. Stir frequently. Add onions, carrots and celery and cook for additional 5 minutes.
  
  Turn heat till medium, add your lentils, and water. Let cook over medium heat for 15 minutes.
  
  Stir in your tomatoes, garbanzo beans, bell peppers, tomato paste, cinnamon, turmeric, ginger, saffron, cilantro and parsley and cook for 10 minutes. Add your rice and cook for additional 15 minutes till the rice is soft and fully cooked.
  
  Serve it in a cup and finish it off by topping it with some fresh chopped cilantro.