Name: Moroccan chicken & chickpea soup
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 340 gram (11 ounces) chicken breast fillets; 1 large brown onion (200g), chopped finely; 2 clove garlic, crushed; 2.5 centimetre (1-inch) piece fresh ginger (10g), grated coarsely; 1 1/2 teaspoon each ground cumin and ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon sweet paprika; 1 cinnamon stick; 1/4 cup (35g) plain flour; 1 litre (4 cups) chicken stock; 1 litre (4 cups) water; 600 gram (1¼ pounds) canned chickpeas (garbanzo beans), rinsed, drained; 800 gram (1½ pounds) canned crushed tomatoes; 2 tablespoon finely chopped preserved lemon rind; 1/4 cup loosely packed fresh coriander leaves (cilantro)

Moroccan chicken & chickpea soup

This spiced, savoury Moroccan chicken soup will give you a nourishing mid-week boost.

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Serves 6

Cook

1H 30M

Ingredients

2 tablespoon olive oil

340 gram (11 ounces) chicken breast fillets

1 large brown onion (200g), chopped finely

2 clove garlic, crushed

2.5 centimetre (1-inch) piece fresh ginger (10g), grated coarsely

1 1/2 teaspoon each ground cumin and ground coriander

1 teaspoon ground turmeric

1/2 teaspoon sweet paprika

1 cinnamon stick

1/4 cup (35g) plain flour

1 litre (4 cups) chicken stock

1 litre (4 cups) water

600 gram (1¼ pounds) canned chickpeas (garbanzo beans), rinsed, drained

800 gram (1½ pounds) canned crushed tomatoes

2 tablespoon finely chopped preserved lemon rind

1/4 cup loosely packed fresh coriander leaves (cilantro)

Method

1.Heat half the oil in a large frying pan over medium-high heat; cook chicken for 10 minutes or until browned both sides and cooked through. Drain chicken on absorbent paper, cool 10 minutes; using two forks, shred chicken coarsely.

2.Heat remaining oil in a large saucepan over medium heat; cook onion, garlic and ginger, stirring, until onion softens. Add spices; cook, stirring, until fragrant.

3.Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in stock and the water; cook, stirring, until mixture boils and thickens slightly. Reduce heat; simmer, uncovered, 20 minutes.

4.Add chickpeas and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. [Soup can be made ahead to this stage. Cover; refrigerate overnight.]

5.Add chicken and preserved lemon; stir over heat until soup is hot. Season to taste. Just before serving, stir in fresh coriander

To use preserved lemon rind, discard pulp, squeeze juice from rind; rinse rind well, then chop finely.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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