Souk-Style Chicken and Chickpea Soup
Serves
4
Preparation
15
minutesCooking Time
3
hoursIngredients
1 Tbsp 1 olive oil
2 cloves 2 garlic, finely chopped
1 small 1 red onion, finely chopped
400 g 400 can crushed tomatoes
400 g 400 can chickpeas, rinsed and well drained
750 ml 750 chicken stock
1 1 carrot, finely chopped
1 1 stalk celery, with leaves, finely chopped
1 tsp 1 ground cumin
1 tsp 1 sweet paprika
1 tsp 1 ground ginger
1/4 tsp 1/4 ground turmeric
1/2 tsp 1/2 ras el hanout, (Moroccan spice mix)
Salt and pepper
2 2 chicken breast fillets
Small handful flat-leaf parsley leaves
Small handful mint leaves
Method
- Heat your slow cooker to High.
- Put olive oil, garlic, onion, tomatoes, chickpeas, stock, carrot, celery, cumin, paprika, ginger, turmeric and ras el hanout spice mix in bowl of slow cooker. Generously season with salt and pepper and give everything a good stir to combine. Cover and cook for 2 hours.
- Immerse chicken breast fillets in soup. Cover and cook for 1 hour, until chicken is white and is just cooked through. Remove chicken to chopping board.
- Turn slow cooker down to Low and leave covered. When chicken is cool enough to handle, use two forks or your fingers to roughly shred the meat into strands.
- Return chicken to slow cooker and stir to combine. Serve soup in bowls, scattered with parsley and mint leaves and drizzled with olive oil.
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