Moroccan chicken and chickpea soup

Louise Robinson's comforting and simple chicken soup recipe is laced with Moroccan flavours to add a little warming spice to your lunch or midweek meals. Serve with homemade soda bread or crusty rolls.

First published in 2016

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.

Ingredients

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Imperial

Moroccan chicken and chickpea soup

Method

1
Heat the olive oil in a large saucepan and add the onion. Fry gently for 7 minutes on a low heat before adding the garlic, green chilli, paprika, cumin, coriander, smoked paprika, cardamom and cinnamon. Cook for a further 3 minutes until the onions are soft
2
Add the diced chicken, dried apricots, chicken stock, tomato purée, tomatoes and chickpeas. Simmer for 20 minutes
3
Add the juice of half a lemon and season to taste. Garnish with chopped fresh coriander and mint just before serving
First published in 2016

Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.

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