Quick & Easy

Algerian chicken and chickpea soup

Algerian chicken and chickpea soup
algerian chicken and chickpea soup
1H 10M



1.Heat half the oil in large frying pan; cook chicken, uncovered, about 10 minutes or until browned both sides and cooked through. Cool; shred chicken coarsely.
2.Heat remaining oil in large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add spices; cook, stirring, until fragrant.
3.Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in stock and the water; cook, stirring, until mixture comes to a boil. Simmer, uncovered, for 20 minutes.
4.Add chickpeas and undrained tomatoes, bring to a boil; simmer, uncovered, 10 minutes.
5.Add chicken and lemon; stir soup over heat until hot. Just before serving, stir in fresh coriander.

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