Morrocan chicken and chickpea soup
Morrocan chicken and chickpea soup

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, morrocan chicken and chickpea soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This soup brings together red lentils that are simmered in vegetable broth along with tender chicken thighs, chickpeas, vegetables and rich spices. Add the garlic and spices and fry for another minute. Add the chopped tomatoes, harissa and chicken stock.

Morrocan chicken and chickpea soup is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Morrocan chicken and chickpea soup is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have morrocan chicken and chickpea soup using 16 ingredients and 5 steps. Here is how you can achieve that.

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

Make this Moroccan chickpea and lentil soup (harira) soon. The rich flavors and aromas of this recipe will make you swoon. Turmeric, cumin, paprika and a dash of cinnamon will create a beautiful flavor. This soup is vegan, but you can add meat (lamb) to it to make it even richer.

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

In a large pot, heat the olive oil over medium. Add the onion and carrots; season with salt and pepper. A good winter soup should have a restorative quality. 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.

So that’s going to wrap this up for this exceptional food morrocan chicken and chickpea soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!