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
Ingredients
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
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- 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.
- 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.
- Add chicken and chickpeas and simmer 10 minutes, until chicken is cooked through. Add salt and pepper to taste and serve garnished with coriander.
