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We hope you got benefit from reading it, now let’s go back to moroccan chickpea - chicken soup recipe. To cook moroccan chickpea - chicken soup you only need 17 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Moroccan Chickpea - Chicken Soup:
- Prepare 1 cup chickpea (Kabuli Chana), soaked overnight
- Provide 1/2 cup boneless chicken
- You need 2-3 tbsp. rice, soaked for an hour
- Use 3-4 tomatoes, pureed
- Provide 2 tbsp. olive oil
- You need 1 onion, chopped
- Get 1 tsp. garlic, chopped
- You need 1 tsp. ginger, chopped
- You need 1 tsp. tomato paste
- Use to taste salt
- Prepare 1 tsp. paprika (I used Kashmiri red chilli)
- Get 1 tsp. cumin powder
- You need 1 tsp. five spice powder (I used garam masala powder)
- Take 1/2 tsp. cinnamon powder
- Take 1 tsp. grated lemon rind
- Take 1 tsp. coriander leaves to garnish
- Provide 1 tbsp. olive oil to drizzle (opt)
Instructions 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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