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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