Moroccan chicken and chickpea soup

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. As the chicken broth, infused with cardamom, cumin, paprika, cinnamon and coriander bubbles away gently on the stove, it fills the kitchen with spicy warmth which never fails to lift the spirits.

It may seem like a long list of ingredients, but the preparation is very simple. I enjoy the heat of the green chilli, but you can remove the seeds to make it milder if you prefer. The apricots may seem like an unusual addition but they are often used in savoury Moroccan dishes and add a touch of subtle sweetness. If I am at home I often make a quick soda bread to serve with the bowls of steaming soup, but any crusty bread makes a good accompaniment.