• [Moroccan ]
• [Main Dishes]
• [Vegetables & Salads]
• [Soups]

Moroccon Chicken Soup

• 1 Tablespoon oil
• 2 chicken breast
• 1 onion
• 1 carrot
• 1 Teaspoon cumin
• 1 Teaspoon coriander
• 1/2 Teaspoon tumeric
• 1/2 Teaspoon chilli flakes
• 1 cinnamon stick
• 2 Can tomato
• 4 Cup hot water
• 4 Teaspoon chicken stock
• 2 Can chickpeas
• 1 Teaspoon paprika
• 1/2 lemon
• 1/2 -1 Teaspoon salt
• 3 - 4 Tablespoon parsley

1. Heat oil in large saucepan over medium heat. Peel and chop onion and carrot.
2. Add chicken breasts and brown both sides.
3. Add chopped onion and carrot, cook till onion is transparent.
4. Add cumin, coriander, tumeric, chilli flakes, cinnamon, canned tomatoes, hot water and chicken stock powder (or use liquid stock to amount of water in place of water and stock powder).
5. Cook gently for 20 minutes (or chicken pretty much cooked). Then add chickpeas rinsed in water, paprika and juice of half a lemon. Salt to taste. Heat gently for 5 minutes, not too long or chickpeas will go too mushy and not firm.
6. Serve in bowls with broken up hunks of chicken breast and soup liquid over top and garnish with parsley. Additionally you can have pre-cooked cous cous at the bottom of the bowl too.

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