How to Prepare Moroccan Chickpea - Chicken Soup

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, moroccan chickpea - chicken soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Chickpea - Chicken Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Moroccan Chickpea - Chicken Soup is something which I’ve loved my whole life. They’re nice and they look wonderful.

Recipe of Moroccan Chickpea - Chicken Soup

To begin with this recipe, we have to first prepare a few components. You can cook moroccan chickpea - chicken soup using 17 ingredients and 4 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Moroccan Chickpea - Chicken Soup:

1. Prepare 1 cup chickpea (Kabuli Chana), soaked overnight
2. Make ready 1/2 cup boneless chicken
3. Take 2-3 tbsp. rice, soaked for an hour
4. Prepare 3-4 tomatoes, pureed
5. Make ready 2 tbsp. olive oil
6. Prepare 1 onion, chopped
7. Make ready 1 tsp. garlic, chopped
8. Take 1 tsp. ginger, chopped
9. Prepare 1 tsp. tomato paste
10. Make ready to taste salt
11. Make ready 1 tsp. paprika (I used Kashmiri red chilli)
12. Prepare 1 tsp. cumin powder
13. Make ready 1 tsp. five spice powder (I used garam masala powder)
14. Make ready 1/2 tsp. cinnamon powder
15. Prepare 1 tsp. grated lemon rind
16. Make ready 1 tsp. coriander leaves to garnish
17. Take 1 tbsp. olive oil to drizzle (opt)

Instructions

Steps 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.

As simple as that Recipe of Moroccan Chickpea - Chicken Soup

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