A perfect soup idea for Ramadan that can be pre-made and frozen in portions. Made with chicken leg quarters, vegetables, and spices, it's a hearty choice for the season.
1: Heat olive oil in a large pot over medium heat.
2: Add the onion, carrot, celery, jalapeño, and sauté until softened.
3: Stir in the chicken leg quarters, salt, and pepper.
4: Pour in the water and add the tomato paste and diced tomatoes.
5: Bring to a boil, then reduce heat and simmer until chicken is cooked through.
6: Stir in cilantro and harissa just before serving.
