Moroccan Chicken and Chickpea Soup
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 50mins
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- Serves
- 8
-
- Calories
- 247
A delicious and warming spiced soup, serve with toasted pitta breads.
recipe updated Oct 22, 2024
Ingredients
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- Onion
- 2
-
- Garlic clove
- 2
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- Chicken thigh
- 400 g
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- Dried apricots
- 20 g
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- Chicken stock
- 1 kg
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- Canned chickpeas
- 400 g
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- Oil
- 1 tablespoon
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- Paprika
- 2 teaspoons
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- Cumin seeds
- 2 teaspoons
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- Ground coriander
- 1 teaspoon
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- Smoked paprika
- ½ teaspoon
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- Ground cinnamon
- 1 teaspoon
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- Tomato paste
- 2 tablespoons
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- Canned chopped tomatoes
- 400 g
Tools
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Cooking Chef XL
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Cooking chef xl bowl
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Large serving bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until hot - 1 min, 120°C, Stir 1
- Then add onion to the Cooking Chef XL Bowl
- Cook with splashguard fitted until translucent - 7 min, 120°C, Stir 1
- Then add garlic clove, paprika, cumin seeds, ground coriander, smoked paprika, ground cinnamon and tomato paste to the Cooking Chef XL Bowl
- Cook with splashguard fitted until combined - 3 min, 120°C, Stir 1
- Then add chicken thighs, dried apricots and canned chopped tomatoes to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - 7 min, 120°C, Stir 1
- Then add chicken stock and canned chickpeas to the Cooking Chef XL Bowl
- Cook with splashguard fitted until thickened - 20 min, 105°C, Stir 1
- Ladle soup into 8 large serving bowls
- Serve