Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, moroccan chickpea - chicken soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Moroccan Chickpea - Chicken Soup is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Moroccan Chickpea - Chicken Soup is something that I have loved my entire life. They are fine and they look wonderful.
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To get started with this recipe, we have to first prepare a few ingredients. You can cook moroccan chickpea - chicken soup using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Chickpea - Chicken Soup:
- Make ready 1 cup chickpea (Kabuli Chana), soaked overnight
- Prepare 1/2 cup boneless chicken
- Make ready 2-3 tbsp. rice, soaked for an hour
- Get 3-4 tomatoes, pureed
- Make ready 2 tbsp. olive oil
- Prepare 1 onion, chopped
- Take 1 tsp. garlic, chopped
- Take 1 tsp. ginger, chopped
- Get 1 tsp. tomato paste
- Take to taste salt
- Prepare 1 tsp. paprika (I used Kashmiri red chilli)
- Get 1 tsp. cumin powder
- Make ready 1 tsp. five spice powder (I used garam masala powder)
- Take 1/2 tsp. cinnamon powder
- Get 1 tsp. grated lemon rind
- Take 1 tsp. coriander leaves to garnish
- Prepare 1 tbsp. olive oil to drizzle (opt)
Mix them with a spoon until the vegetables develop their flavor. A soup with tomatoes, chickpeas, British chicken and spices. A soup with tomatoes, chickpeas, British chicken and spices. Our fragrant tagine-inspired tomato soup is scented with an aromatic ras.
Instructions to make Moroccan Chickpea - Chicken Soup:
- Pressure cook the chickpeas in 2 cups water for 5-6 whistles. Add the rice and chicken and further cook for 2 whistles. Keep aside.
- Heat oil in a pan. Saute the onion, ginger and garlic till they turn translucent. Add all the dry spices and stir fry for a few seconds.
- Add the tomato puree and tomato paste. Simmer, covered for 2-3 minutes on a low flame. Now add the cooked chickpea and lemon rind and simmer for 4-5 minutes. Switch off the flame.
- Drizzle some olive oil and garnish with coriander leaves. Serve in individual bowls for a heaty and a satisfying light meal.
A soup with tomatoes, chickpeas, British chicken and spices. Our fragrant tagine-inspired tomato soup is scented with an aromatic ras. This Moroccan chicken soup recipe makes a comforting lunch to chase away the chill of a frosty day. It is certainly hearty and substantial enough to keep any hunger pangs at bay until dinner time. As the chicken broth, infused with cardamom, cumin, paprika, cinnamon and coriander bubbles away gently on the stove, it fills the kitchen with spicy warmth which never fails to lift the spirits.
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