Moroccan Chickpea - Chicken Soup
Moroccan Chickpea - Chicken Soup

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, moroccan chickpea - chicken soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Moroccan Chickpea - Chicken Soup is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Moroccan Chickpea - Chicken Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have 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:
  1. Get 1 cup chickpea (Kabuli Chana), soaked overnight
  2. Take 1/2 cup boneless chicken
  3. Take 2-3 tbsp. rice, soaked for an hour
  4. Prepare 3-4 tomatoes, pureed
  5. Get 2 tbsp. olive oil
  6. Take 1 onion, chopped
  7. Take 1 tsp. garlic, chopped
  8. Get 1 tsp. ginger, chopped
  9. Take 1 tsp. tomato paste
  10. Prepare to taste salt
  11. Get 1 tsp. paprika (I used Kashmiri red chilli)
  12. Make ready 1 tsp. cumin powder
  13. Make ready 1 tsp. five spice powder (I used garam masala powder)
  14. Get 1/2 tsp. cinnamon powder
  15. Make ready 1 tsp. grated lemon rind
  16. Make ready 1 tsp. coriander leaves to garnish
  17. Take 1 tbsp. olive oil to drizzle (opt)
Instructions to make Moroccan Chickpea - Chicken Soup:
  1. 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.
  2. 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.
  3. 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.
  4. 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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