Recipe of Favorite Moroccan Chickpea - Chicken Soup
Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, How to Prepare Any-night-of-the-week Moroccan Chickpea - Chicken Soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Moroccan Chickpea - Chicken Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moroccan Chickpea - Chicken Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Moroccan Chickpea - Chicken Soup using 17 ingredients and 4 steps. Here is how you can achieve it.
#nonindian - This is an incredibly simple, comforting and a wholesome soup - Moroccan style, that can be dished out for a light hearty meal. It is very filling and you just don't need anything else. Well, you may pair it with some croutons or breadsticks. Rice may be substituted by couscous if you wish. Chicken too can be replaced with boneless mutton beef or pork if preferred. This piping hot soup is just perfect for a wintry night.
Ingredients and spices that need to be Take to make Moroccan Chickpea - Chicken Soup:
- 1 cup chickpea (Kabuli Chana), soaked overnight
- 1/2 cup boneless chicken
- 2-3 tbsp. rice, soaked for an hour
- 3-4 tomatoes, pureed
- 2 tbsp. olive oil
- 1 onion, chopped
- 1 tsp. garlic, chopped
- 1 tsp. ginger, chopped
- 1 tsp. tomato paste
- to taste salt
- 1 tsp. paprika (I used Kashmiri red chilli)
- 1 tsp. cumin powder
- 1 tsp. five spice powder (I used garam masala powder)
- 1/2 tsp. cinnamon powder
- 1 tsp. grated lemon rind
- 1 tsp. coriander leaves to garnish
- 1 tbsp. olive oil to drizzle (opt)
Steps to make 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.
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