Ingredients morrocan chicken and chickpea soup
2 tbsp olive oil
1 large chicken breast
1 large brown onion finely diced
2 clove garlic crushed
1 tsp ginger grated
1 1/2 tsp each ground cumin and ground coriander
1 tsp ground turmeric
1/2 tsp sweet paprika
1 cinnamon stick
1/4 cup plain flour
1 litre chicken stock
1 litre water
1 tin chickpeas drained and rinsed
800 grams canned crushed tomatoes
2 tbsp preserved lemon rind finely chopped
1/4 cup loosely packed coriander leaves
how 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
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