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.
Ingredients
Moroccan chicken and chickpea soup
- 4 chicken thighs , boneless, diced
- 2 onions , chopped
- 2 garlic cloves , chopped
- 1 green chilli , chopped
- 2 tsp paprika
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 5 dried apricots
- 1l chicken stock
- 1 tbsp of tomato purée
- 400g of tinned chopped tomatoes
- 400g of tinned chickpeas , drained
- 1/2 lemon , juiced
- 1 bunch of coriander , small, chopped
- 1 bunch of mint , small, chopped
- 3 tbsp of olive oil
- salt
- pepper
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
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Moroccan chicken and chickpea soup
