Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, morrocan chicken and chickpea soup. One of my favorites. For mine, I am going to make it a 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’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Morrocan chicken and chickpea soup is something that I have loved my entire life. They’re fine and they look wonderful.
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To get started with this particular recipe, we have to first prepare a few components. 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:
- Make ready 2 tbsp olive oil
- Take 1 large chicken breast
- Get 1 large brown onion, finely diced
- Get 2 clove garlic, crushed
- Prepare 1 tsp ginger, grated
- Prepare 1 1/2 tsp each ground cumin and ground coriander
- Make ready 1 tsp ground turmeric
- Make ready 1/2 tsp sweet paprika
- Take 1 cinnamon stick
- Make ready 1/4 cup plain flour
- Take 1 litre chicken stock
- Get 1 litre water
- Get 1 tin chickpeas, drained and rinsed
- Get 800 grams canned crushed tomatoes
- Take 2 tbsp preserved lemon rind, finely chopped
- Prepare 1/4 cup loosely packed coriander leaves
One of my favorite things about this Slow Cooker Moroccan Chicken Chickpea Soup is the warm, rich spices that come together with the tender Just BARE® Natural Chicken Thighs, red lentils, chickpeas and vegetables. Cumin, coriander, paprika, cinnamon, cayenne pepper and harissa paste simmer all day infusing the chicken thighs with flavor. 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:
- 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 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. Tip in the cumin and fry for another min. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils.
So that’s going to wrap this up for this special food morrocan chicken and chickpea soup recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
