Name: Algerian chicken and chickpea soup
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 350 gram chicken breast fillets; 1 brown onion (200g), chopped finely; 2 clove garlic, crushed; 4 centimetre piece fresh ginger (20g), grated; 1 1/2 teaspoon ground cumin; 1 1/2 teaspoon ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon sweet paprika; 1 cinnamon stick; 1/4 cup (35g) plain flour; 1 litre (4 cups) chicken stock; 1 litre (4 cups) water; 2 x 300g cans chickpeas, rinsed, drained; 2 x 400g cans crushed tomatoes; 2 tablespoon finely chopped preserved lemon; 1 tablespoon coarsely chopped fresh coriander

Ingredients

2 tablespoon olive oil

350 gram chicken breast fillets

1 brown onion (200g), chopped finely

2 clove garlic, crushed

4 centimetre piece fresh ginger (20g), grated

1 1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

1 teaspoon ground turmeric

1/2 teaspoon sweet paprika

1 cinnamon stick

1/4 cup (35g) plain flour

1 litre (4 cups) chicken stock

1 litre (4 cups) water

2 x 300g cans chickpeas, rinsed, drained

2 x 400g cans crushed tomatoes

2 tablespoon finely chopped preserved lemon

1 tablespoon coarsely chopped fresh coriander

Method

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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