Delicious, aromatic and spicy moroccan chicken soup with carrots, red peppers, chick peas and tomatoes, spiced up with ginger, ras el hanout and ground coriander.
This soup is perfect for colder days. Thanks to moroccan spices it’s quite warming. The main spice, that gives this soup its flavour is ras el hanout. It’s a spice mix and the name means “top of the shop”. It usually contains more than 20 ingredients, including nutmeg, allspice, rosebuds, lavender, cloves and cinnamon.
For an express and less time consuming version, simply replace chicken legs with grilled and sliced chicken breast pieces.
Serve decorated with a dollop of natural yoghurt and chopped parsley. Tastes best with fresh bread or a roll. Enjoy!
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- 400 g chopped tomatoes (1 tin)
- 400 g chickpeas (tin)
- 400 ml vegetable stock
- 2 chicken legs (roasted, bones and skin removed, meat shredded)
- 1 carrot, peeled and diced
- 1 onion, diced
- 1 red pepper, diced
- 2 garlic cloves, finely sliced
- 4 dried apricots, diced
- small piece of ginger (thumb size), grated
- 1 tsp ras el hanout
- 1 tsp ground coriander
- 1 tbsp olive oil for frying
- sea salt and freshly ground black pepper
- flat leaf parsley and natural yoghurt for decoration
- Heat the oil in a large pot. Add the onion, garlic, ras el hanout, ginger and ground coriander, fry for 3 - 4 minutes until onion is softened and spices are fragrant.
- Add the carrot and peppers, fry for 2 more minutes, stirring from time to time.
- Pour in the stock, add the chopped tomatoes, chickpeas and apricots, cover and simmer for 20 minutes.
- Add the shredded chicken, taste and season with salt and pepper, simmer for 5 minutes until chicken is hot.
- Divide into 4 serving plates, decorate with a spoon of natural yoghurt and flat leaf parsley.
- Serve with fresh bread or a roll.
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