Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, morrocan chicken and chickpea soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Add the chopped tomatoes, harissa and chicken stock. Add the chickpeas and allow to simmer. Perfect for cosy nights in with loved ones, this comforting and simple one-pot chicken soup is inspired by Moroccan flavours, adding a little warming spice.
Morrocan chicken and chickpea soup is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Morrocan chicken and chickpea soup is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Get 2 tbsp olive oil
- Prepare 1 large chicken breast
- Make ready 1 large brown onion, finely diced
- Make ready 2 clove garlic, crushed
- Take 1 tsp ginger, grated
- Prepare 1 1/2 tsp each ground cumin and ground coriander
- Get 1 tsp ground turmeric
- Prepare 1/2 tsp sweet paprika
- Make ready 1 cinnamon stick
- Make ready 1/4 cup plain flour
- Make ready 1 litre chicken stock
- Take 1 litre water
- Get 1 tin chickpeas, drained and rinsed
- Prepare 800 grams canned crushed tomatoes
- Get 2 tbsp preserved lemon rind, finely chopped
- Prepare 1/4 cup loosely packed coriander leaves
It's a delicious new item to add to your pantry. Harissa is a red chili paste from northern Africa where it is used as a condiment. This Moroccan chicken soup with chickpeas is one of those recipes that inspired me to make a vegetarian version of Moroccan soup. The chicken is poached in the liquid for the soup, so you don't need to worry about having pre-cooked chicken on hand.
Instructions 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 also adds extra flavour to the broth. This Moroccan chickpea and lentil soup is from the new Mediterranean Table Cookbook, authored by the editors of Prevention and my dearest friend, Jennifer McDaniel. I swear this soup was made with me in mind, it's got all of my favorite ingredients: chickpeas, lentils, brown rice, lots of fresh herbs and. 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.
So that is going to wrap this up for this exceptional food morrocan chicken and chickpea soup recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
