Chicken
Moroccan chicken and chickpea soup
A hearty Moroccan-inspired soup featuring tender chicken, chickpeas, and aromatic spices simmered in a rich tomato broth. Warm, flavorful, and perfect for a comforting meal
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Sauté finely chopped onions, garlic, and ginger in olive oil until soft and fragrant.
Add ground cumin, coriander, smoked paprika, turmeric, and cinnamon. Toast the spices briefly to release their aroma.
Stir in diced chicken breast or thigh pieces and brown lightly on all sides.
Add chopped tomatoes, tomato paste, and chicken stock. Bring to a gentle simmer.
Incorporate drained chickpeas, diced carrots, and celery. Season with salt and pepper.
Simmer until the chicken is cooked through and vegetables are tender, about 25–30 minutes.
Finish with a squeeze of lemon juice and a handful of chopped fresh cilantro.
Serve hot, garnished with extra cilantro and lemon wedges.
Ingredients
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
2 71 ml of chicken stock
1 tbsp of tomato purée
14 3.5 grams of tinned chopped tomatoes
14 3.5 grams 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