Moroccan Chicken & Chickpea Soup

womensweeklyfood.com.au

Mrsmac

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 ½ teaspoon each ground cumin and ground coriander

1 teaspoon ground turmeric

½ teaspoon sweet paprika

1 cinnamon stick

¼ 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

¼ cup loosely packed fresh coriander leaves (cilantro)

Directions at womensweeklyfood.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer