Moroccan Chicken Soup

    40 minutes

    Tomatoes give this chicken soup a bright colour and taste. It's a great soup for when you are feeling under the weather because of all the spices.

    2 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 2 onions, finely chopped
    • 2 garlic cloves, crushed
    • 1 teaspoon ground coriander
    • 1 teaspoon cumin
    • 1/4 teaspoon cayenne
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon turmeric
    • 4 cups chicken stock
    • 1 (420g) tin diced tomatoes
    • 500g skinless, boneless chicken breasts, thinly sliced
    • 1 (420g) tin chickpeas
    • salt and pepper, to taste
    • coriander leaves, to garnish, chopped

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat oil in a saucepan. Add onions and saute a few minutes. Add garlic and cook a couple of minutes more, until onions are soft.
    2. Reduce heat and stir in all the spices. Toast them a little but don't let them burn. Stir in stock and tomatoes. Bring to a simmer.
    3. Add chicken and chickpeas and simmer 10 minutes, until chicken is cooked through. Add salt and pepper to taste and serve garnished with coriander.

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