Morrocan chicken and chickpea soup
Morrocan chicken and chickpea soup

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, morrocan chicken and chickpea soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Morrocan chicken and chickpea soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Morrocan chicken and chickpea soup is something that I have loved my whole life.

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

So that’s going to wrap this up for this exceptional food morrocan chicken and chickpea soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!