Steps to Make Super Quick Homemade Morrocan chicken and chickpea soup

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Morrocan chicken and chickpea soup

Before you jump to Morrocan chicken and chickpea soup recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

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We hope you got benefit from reading it, now let’s go back to morrocan chicken and chickpea soup recipe. You can have morrocan chicken and chickpea soup using 16 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Morrocan chicken and chickpea soup:

  1. Get 2 tbsp of olive oil.
  2. Use 1 large of chicken breast.
  3. You need 1 large of brown onion, finely diced.
  4. Prepare 2 clove of garlic, crushed.
  5. Use 1 tsp of ginger, grated.
  6. Get 1 1/2 tsp of each ground cumin and ground coriander.
  7. Get 1 tsp of ground turmeric.
  8. Provide 1/2 tsp of sweet paprika.
  9. Use 1 of cinnamon stick.
  10. You need 1/4 cup of plain flour.
  11. Provide 1 of litre chicken stock.
  12. Take 1 of litre water.
  13. Use 1 of tin chickpeas, drained and rinsed.
  14. Provide 800 grams of canned crushed tomatoes.
  15. Prepare 2 tbsp of preserved lemon rind, finely chopped.
  16. Use 1/4 cup of 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.

Extremely easy to make and very cheap (leave out the saffron if you don't already have any)! This lemony, peppery soup is traditionally enjoyed at the end of a day of fasting during the Muslim holy month of Ramadan. 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. Take soup to the next level with this recipe for Moroccan spiced chicken and chickpea vegetable soup.

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