Moroccan chicken and chickpea soup

by Louise Robinson
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4
40 minutes

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