Recipe

Algerian chicken and chickpea soup

Algerian chicken and chickpea soup

Jul 31, 2010 2:00pm
  • 1 hr 10 mins cooking
  • Serves 6
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Ingredients

Algerian chicken and chickpea soup
  • 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

Algerian chicken and chickpea soup
  • 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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