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Morrocan chicken and chickpea soup
Morrocan chicken and chickpea soup

Before you jump to Morrocan chicken and chickpea soup recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit And Healthy.

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Nuts as well as various seeds is a much better option when you are trying to find a quick snack to enjoy. You will come to realize that these snack items tend to be loaded with Omega-3 and Omega-6, although some nuts as well as seeds will have a lot more than others. Your system will use these fatty acids as a foundation for creating hormones that your body needs to stay healthy. Unless you get the fatty acids you will need your body will actually not be able to generate a number of of the hormones that it needs.

By following a few of the suggestions above you will see that you’ll be living a healthier life. One thing that you should actually avoid is all of the processed foods which you can easily purchase in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to morrocan chicken and chickpea soup recipe. To cook morrocan chicken and chickpea soup you only need 16 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Morrocan chicken and chickpea soup:
  1. Get 2 tbsp olive oil
  2. Get 1 large chicken breast
  3. Use 1 large brown onion, finely diced
  4. Use 2 clove garlic, crushed
  5. Provide 1 tsp ginger, grated
  6. Take 1 1/2 tsp each ground cumin and ground coriander
  7. Prepare 1 tsp ground turmeric
  8. Prepare 1/2 tsp sweet paprika
  9. Prepare 1 cinnamon stick
  10. You need 1/4 cup plain flour
  11. Get 1 litre chicken stock
  12. Take 1 litre water
  13. Take 1 tin chickpeas, drained and rinsed
  14. Get 800 grams canned crushed tomatoes
  15. Take 2 tbsp preserved lemon rind, finely chopped
  16. Get 1/4 cup loosely packed coriander leaves
Steps to make Morrocan chicken and chickpea soup:
  1. Heat half the oil in large frying pan over medium heat and cook chicken until browned. Set aside to cool for 10 minutes and shred with two forks
  2. Heat remaining oil in large pot over medium heat; cook onion, garlic and ginger, stirring until onion softens. Add spices and stir until fragrant
  3. Add flour; cook gently, stirring until mixture thickens and bubbles. Gradually stir in stock and water; cook stirring until mixture boils and thickens slightly. Reduce heat; simmer uncovered, 20 minutes
  4. Add chickpeas and tomatoes, bring to boil. Reduce heat; simmer for a further 10 minutes.
  5. Add chicken and preserved lemon; stirring until soup is hot. Season to taste. Add coriander just before serving

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