Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, morrocan chicken and chickpea soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Morrocan chicken and chickpea soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Morrocan chicken and chickpea soup is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook morrocan chicken and chickpea soup using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Morrocan chicken and chickpea soup:
- Make ready 2 tbsp olive oil
- Take 1 large chicken breast
- Take 1 large brown onion, finely diced
- Prepare 2 clove garlic, crushed
- Prepare 1 tsp ginger, grated
- Take 1 1/2 tsp each ground cumin and ground coriander
- Take 1 tsp ground turmeric
- Take 1/2 tsp sweet paprika
- Prepare 1 cinnamon stick
- Take 1/4 cup plain flour
- Take 1 litre chicken stock
- Prepare 1 litre water
- Make ready 1 tin chickpeas, drained and rinsed
- Take 800 grams canned crushed tomatoes
- Make ready 2 tbsp preserved lemon rind, finely chopped
- Make ready 1/4 cup loosely packed coriander leaves
One of my favorite things about this Slow Cooker Moroccan Chicken Chickpea Soup is the warm, rich spices that come together with the tender Just BARE® Natural Chicken Thighs, red lentils, chickpeas and vegetables. Cumin, coriander, paprika, cinnamon, cayenne pepper and harissa paste simmer all day infusing the chicken thighs with flavor. 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.
Steps to make Morrocan chicken and chickpea soup:
- 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
- Heat remaining oil in large pot over medium heat; cook onion, garlic and ginger, stirring until onion softens. Add spices and stir until fragrant
- 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
- Add chickpeas and tomatoes, bring to boil. Reduce heat; simmer for a further 10 minutes.
- 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. Tip in the cumin and fry for another min. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils.
So that’s going to wrap this up for this exceptional food morrocan chicken and chickpea soup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
