Moroccan Chicken Chickpea Soup Recipe: A Warm Winter Delight

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A good winter soup should have a restorative quality. This Moroccan chicken soup recipe makes a comforting lunch to chase away the chill of a frosty day. It is certainly hearty and substantial enough to keep any hunger pangs at bay until dinner time.

Inspired by the complex spices and flavours of North Africa with coriander, cumin and cinnamon, this soup was inspired by a soup I had at a restaurant when I was doing some shopping with my mom and we stopped for a quick bite, I ordered the Moroccan soup and fell in love with the depth of flavour. The broth was delicately spiced, yet so flavourful.

Moroccan Chicken and Chickpea Soup

I started to do some research, taking books out of the library like Morocco: A Culinary Journey by Jeff Koehler and The Food of Morocco by Paula Wolfert to learn more about the culinary traditions of Morocco. For this Moroccan-inspired soup, I also leaned on classic techniques that I know and love. One of the things I love the most about cooking is exploring different flavours and regions that are new to me. And I fell in love with the flavours of Morocco when I started cooking with their flavours.

As the chicken broth, infused with cardamom, cumin, paprika, cinnamon and coriander bubbles away gently on the stove, it fills the kitchen with spicy warmth which never fails to lift the spirits. It may seem like a long list of ingredients, but the preparation is very simple.

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The apricots may seem like an unusual addition but they are often used in savoury Moroccan dishes and add a touch of subtle sweetness. I enjoy the heat of the green chilli, but you can remove the seeds to make it milder if you prefer.

Key Features of This Soup

  • Hearty and Filling: Perfect for lunch or dinner.
  • Flavorful Broth: Infused with a blend of Moroccan spices.
  • Easy to Prepare: Simple steps with readily available ingredients.

What I love about this soup is that it’s super filling and makes the perfect packed lunch for work on cold, winter days. The chicken is poached in the liquid for the soup, so you don’t need to worry about having pre-cooked chicken on hand. This also adds extra flavour to the broth.

Recipe

Ingredients:

  • Chicken breasts
  • Olive oil
  • Onion, carrots, celery
  • Garlic, ginger
  • Spices: cardamom, cumin, paprika, cinnamon, coriander, salt, pepper
  • Tomato paste
  • Water
  • Chickpeas
  • Lemon juice

Instructions:

  1. In a large soup pot, heat olive oil over medium-high heat. Season chicken breasts with ½ teaspoon salt and ¼ teaspoon pepper. Add to pan and cook for 3-4 minutes per side, remove from pot and set aside.
  2. Add the onion, carrots and celery to the pot, stirring occasionally until soft and lightly browned, about 5 minutes.
  3. Add garlic, ginger, spices and ½ teaspoon salt, stirring until fragrant, about 1 minute. Add tomato paste, cook until lightly caramelized, about one minute.
  4. Add water, turn up heat and bring to a boil, season with remaining salt. Carefully return chicken to pot, reduce heat and simmer, partially covered for 35-40 minutes or until chicken is fully cooked.
  5. Remove chicken from soup and shred with two forks. Return chicken to pot, add chickpeas and lemon juice.

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tags: #Moroccan