Morrocan chicken and chickpea soup

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, morrocan chicken and chickpea soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Morrocan chicken and chickpea soup is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Morrocan chicken and chickpea soup is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular 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 it.

The ingredients needed to make Morrocan chicken and chickpea soup:
  1. Prepare 2 tbsp olive oil
  2. Take 1 large chicken breast
  3. Prepare 1 large brown onion, finely diced
  4. Make ready 2 clove garlic, crushed
  5. Get 1 tsp ginger, grated
  6. Prepare 1 1⁄2 tsp each ground cumin and ground coriander
  7. Take 1 tsp ground turmeric
  8. Make ready 1⁄2 tsp sweet paprika
  9. Make ready 1 cinnamon stick
  10. Take 1⁄4 cup plain flour
  11. Get 1 litre chicken stock
  12. Make ready 1 litre water
  13. Take 1 tin chickpeas, drained and rinsed
  14. Prepare 800 grams canned crushed tomatoes
  15. Make ready 2 tbsp preserved lemon rind, finely chopped
  16. Prepare 1⁄4 cup loosely packed coriander leaves
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

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