Morrocan chicken and chickpea soup

Name: Morrocan chicken and chickpea soup
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 large chicken breast; 1 large brown onion, finely diced; 2 clove garlic, crushed; 1 tsp ginger, grated; 1 1/2 tsp each ground cumin and ground coriander; 1 tsp ground turmeric; 1/2 tsp sweet paprika; 1 cinnamon stick; 1/4 cup plain flour; 1 litre chicken stock; 1 litre water; 1 tin chickpeas, drained and rinsed; 800 grams canned crushed tomatoes; 2 tbsp preserved lemon rind, finely chopped; 1/4 cup loosely packed coriander leaves

Mumpsie @cook_2920909

A warm, tangy, flavoursome soup for a cold winters evening. Nice with a dollop of greek yoghurt

Mumpsie @cook_2920909

A warm, tangy, flavoursome soup for a cold winters evening. Nice with a dollop of greek yoghurt

Saved

Ingredients

2 tbspolive oil
1 largechicken breast
1 largebrown onion, finely diced
2 clovegarlic, crushed
1 tspginger, grated
1 1/2 tspeach ground cumin and ground coriander
1 tspground turmeric
1/2 tspsweet paprika
1cinnamon stick
1/4 cupplain flour
1litre chicken stock
1litre water
1tin chickpeas, drained and rinsed
800 gramscanned crushed tomatoes
2 tbsppreserved lemon rind, finely chopped
1/4 cuploosely packed coriander leaves

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Steps

1

Heat half the oil in large frying pan over medium heat and cook chicken until browned. Set aside to cool for 10 minutes and shred with two forks
2

Heat remaining oil in large pot over medium heat; cook onion, garlic and ginger, stirring until onion softens. Add spices and stir until fragrant
3

Add flour; cook gently, stirring until mixture thickens and bubbles. Gradually stir in stock and water; cook stirring until mixture boils and thickens slightly. Reduce heat; simmer uncovered, 20 minutes
4

Add chickpeas and tomatoes, bring to boil. Reduce heat; simmer for a further 10 minutes.
5

Add chicken and preserved lemon; stirring until soup is hot. Season to taste. Add coriander just before serving