Morrocan chicken and chickpea soup
Morrocan chicken and chickpea soup

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, morrocan chicken and chickpea soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Morrocan chicken and chickpea soup is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Morrocan chicken and chickpea soup is something that I have loved my entire life.

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To begin with this particular recipe, we have to prepare a few ingredients. You can have morrocan chicken and chickpea soup using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Morrocan chicken and chickpea soup:
  1. Make ready 2 tbsp olive oil
  2. Prepare 1 large chicken breast
  3. Make ready 1 large brown onion, finely diced
  4. Take 2 clove garlic, crushed
  5. Take 1 tsp ginger, grated
  6. Take 1 1/2 tsp each ground cumin and ground coriander
  7. Prepare 1 tsp ground turmeric
  8. Prepare 1/2 tsp sweet paprika
  9. Take 1 cinnamon stick
  10. Get 1/4 cup plain flour
  11. Get 1 litre chicken stock
  12. Take 1 litre water
  13. Prepare 1 tin chickpeas, drained and rinsed
  14. Take 800 grams canned crushed tomatoes
  15. Take 2 tbsp preserved lemon rind, finely chopped
  16. Take 1/4 cup loosely packed coriander leaves

Heat the oil in a large pan. Add the garlic and harissa spices and cook for a further minute. This Moroccan chicken soup recipe makes a comforting lunch to chase away the chill of a frosty day. It is certainly hearty and substantial enough to keep any hunger pangs at bay until dinner time.

Instructions to make Morrocan chicken and chickpea soup:
  1. Heat half the oil in large frying pan over medium heat and cook chicken until browned. Set aside to cool for 10 minutes and shred with two forks
  2. Heat remaining oil in large pot over medium heat; cook onion, garlic and ginger, stirring until onion softens. Add spices and stir until fragrant
  3. Add flour; cook gently, stirring until mixture thickens and bubbles. Gradually stir in stock and water; cook stirring until mixture boils and thickens slightly. Reduce heat; simmer uncovered, 20 minutes
  4. Add chickpeas and tomatoes, bring to boil. Reduce heat; simmer for a further 10 minutes.
  5. Add chicken and preserved lemon; stirring until soup is hot. Season to taste. Add coriander just before serving

This Moroccan chicken soup recipe makes a comforting lunch to chase away the chill of a frosty day. It is certainly hearty and substantial enough to keep any hunger pangs at bay until dinner time. As the chicken broth, infused with cardamom, cumin, paprika, cinnamon and coriander bubbles away gently on the stove, it fills the kitchen with spicy warmth which never fails to lift the spirits. This chicken and chickpea soup recipe from Shaun Hill is tremendously healthy, being both high in protein and fibre. Serve this hearty soup with toasted pitta bread or a hunk of crusty bread.

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