Directions for Soup:
Sauté chicken strips in butter over medium heat for 4 - 6 minutes. Add in onion and garlic and sauté 3 - 4 minutes until softened but not brown. Stir in the flour and stir constantly just until starting to slightly brown.
Add the Harissa and gradually stir in the chicken broth. Add the tomatoes and chickpeas. Cover and let simmer 25 minutes. Serve with lemon wedges and if desired, Charmoula Butter.
Directions for Butter:
Mix all charmoula ingredients until well blended. Form into 4-6 small balls. Serve on top of soup.