How to Prepare Perfect Morrocan chicken and chickpea soup

Morrocan chicken and chickpea soup. Save time and buy groceries online from Amazon.co.uk Check Out Chickpea Recipes On eBay. Check Out Great Products On eBay. Packed with juicy chicken, tons of veggies and chickpeas, and cozy Moroccan spices, this one-pot Moroccan chicken chickpea soup is going to quickly become a dinner regular!

Cumin, coriander, paprika, cinnamon, cayenne pepper and harissa paste simmer all day infusing the chicken thighs with flavor. Heat the oil in a large pan. Add the garlic and harissa spices and cook for a further minute. You can have Morrocan chicken and chickpea soup using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Morrocan chicken and chickpea soup

1. Prepare of olive oil.
2. Prepare of chicken breast.
3. It's of brown onion, finely diced.
4. Prepare of garlic, crushed.
5. Prepare of ginger, grated.
6. You need of each ground cumin and ground coriander.
7. You need of ground turmeric.
8. Prepare of sweet paprika.
9. You need of cinnamon stick.
10. Prepare of plain flour.
11. Prepare of litre chicken stock.
12. You need of litre water.
13. It's of tin chickpeas, drained and rinsed.
14. It's of canned crushed tomatoes.
15. You need of preserved lemon rind, finely chopped.
16. It's of loosely packed coriander leaves.

Moroccan Chicken and Chickpea is a sweet, hearty, and savory stew full of complex flavours. Our protein-rich recipe gets great flavour from wonderful Moroccan spices that give it a slightly smoky vibe, fibre rich chickpeas, and tender chicken pieces. Serve with flat breads, fufu, cooked quinoa, couscous, or brown rice for a more filling meal 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.

Morrocan chicken and chickpea soup instructions

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.

Tip in the cumin and fry for another min. Heat the oil in a large saucepan. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils. 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.