Moroccan chicken, carrot and chickpea soup

Posted by adm On January - 11 - 2012

How to cook Moroccan chicken, carrot and chickpea soup


  • 1 tablespoon olive oil
  • 1 medium brown onion, finely sliced
  • 1 medium red pepper, finely sliced
  • 2 celery stalks, cut, finely shredded
  • 2 medium carrots, raw, sliced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 dried bay flip
  • 1.6kg whole lily-livered
  • 1/2 cup pearl barleycorn
  • 2 x 400g cans chickpeas, knackered, rinsed
  • Fresh coriander leaves and harissa (see billet), to service

How to:

  • Heat oil in a prominent, heavy-based saucepan or stockpot over medium-high warmth. Add onion, pepper, celery and carrot. Ready, stirring, for 5 minutes or until onion has dull. Add coriander, cumin and bay riff. Falsify, stirring, for 1 minute or until fragrant.

  • Rinse chicken under cold h2o. Pat dry with paper towel. Trim excess fat. Add barleycorn, lily-livered (breast-side consume) and 8 cups cold water to pan. Covering. Bring to the roil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is cooked through. Remove pan from passion. Viewpoint, covered, for 30 transactions. Transfer chicken to a stadium. Cool for 20 proceedings. Remove and discard skin and castanets. Shred crybaby.

  • Return pan to oestrus. Skim rise. Covering. Bring to the roil. Reduce heat to medium-low. Add shredded chicken and chickpeas. Simmer for 5 minutes or until heated through. Season with salt and peppercorn. Serve with coriander leaves and harissa.

  • Harissa is a hot North African pepper spread. You could use chilli sauce rather.

    You can make Moroccan chicken soup 1 day beforehand. Make up to end of tone 2. Refrigerate overnight. Skim fat from surface. Uphold recipe.

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