Morrocan chicken and chickpea soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, morrocan chicken and chickpea soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. 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 easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Morrocan chicken and chickpea soup is something that I have loved my whole life.

To begin 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 cook it.

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