Recipe: Appetizing Morrocan chicken and chickpea soup

Morrocan chicken and chickpea soup.

You can cook Morrocan chicken and chickpea soup using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Morrocan chicken and chickpea soup

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

Morrocan chicken and chickpea soup instructions

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.