HARIRA WITH PULP BIRDS OF BIRDS

PREPARATION :

1- In a saucepan over low heat, sauté the chopped onion in the oil for 3 minutes.
2- Add the chicken pieces, tomato and tomato paste, chickpeas, carrots and spices and add the water.
3- Cover and cook until the chickpeas become tender.
4- Add the pasta tongues of birds, herbs, rancid butter and salt.
5- Continue cooking over low heat and stirring for 12 to 15 minutes.
6- Serve Harira immediately with lemon wedges.

INGREDIENTS :
1 minced onion
250 g chicken breast cut into pieces
1 C. tomato paste
3 grated tomatoes
100 g chickpeas soaked and freed from their skin
150 g carrots, diced
1 cinnamon stick
1 C. ginger
1 C. turmeric
1/2 c. pepper
3 c. oil soup
2.5 l of water
150 g pasta tongues of birds
1 C. minced coriander
1 C. minced celery
1/2 c. rancid butter "S'men" (optional)
Salt
To serve :
Lemon quarters

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