Morrocan chicken and chickpea soup
Morrocan chicken and chickpea soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, morrocan chicken and chickpea soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Morrocan chicken and chickpea soup is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Morrocan chicken and chickpea soup is something that I’ve loved my whole life.

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To get started with this particular recipe, we have to 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:
  1. Prepare 2 tbsp olive oil
  2. Get 1 large chicken breast
  3. Get 1 large brown onion, finely diced
  4. Make ready 2 clove garlic, crushed
  5. Prepare 1 tsp ginger, grated
  6. Make ready 1 1/2 tsp each ground cumin and ground coriander
  7. Make ready 1 tsp ground turmeric
  8. Take 1/2 tsp sweet paprika
  9. Make ready 1 cinnamon stick
  10. Prepare 1/4 cup plain flour
  11. Get 1 litre chicken stock
  12. Prepare 1 litre water
  13. Take 1 tin chickpeas, drained and rinsed
  14. Make ready 800 grams canned crushed tomatoes
  15. Prepare 2 tbsp preserved lemon rind, finely chopped
  16. Make ready 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.

Steps 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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