Moroccan chicken, carrot and chickpea soup

Moroccan chicken, carrot and chickpea soup

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Pot luck? Not so here - this is guaranteed to thrill, warm and delight!

The ingredient of Moroccan chicken, carrot and chickpea soup

  1. 1 tablespoon olive oil
  2. 1 medium brown onion, finely chopped
  3. 1 medium red capsicum, finely chopped
  4. 2 celery stalks, trimmed, finely chopped
  5. 2 medium carrots, peeled, chopped
  6. 2 teaspoons ground coriander
  7. 2 teaspoons ground cumin
  8. 1 dried bay leaf
  9. 1.6kg whole chicken
  10. 1/2 cup pearl barley
  11. 2 x 400g cans chickpeas, drained, rinsed
  12. Fresh coriander leaves, to serve
  13. Harissa (see note), to serve

The instruction how to make Moroccan chicken, carrot and chickpea soup

  1. Heat oil in a large, heavy-based saucepan or stockpot over medium-high heat. Add onion, capsicum, celery and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add coriander, cumin and bay leaf. Cook, stirring, for 1 minute or until fragrant.
  2. Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Add barley, chicken (breast-side down) and 8 cups cold water to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is cooked through. Remove pan from heat. Stand, covered, for 30 minutes. Transfer chicken to a bowl. Cool for 20 minutes. Remove and discard skin and bones. Shred chicken.
  3. Return pan to heat. Skim surface. Cover. Bring to the boil. Reduce heat to medium-low. Add shredded chicken and chickpeas. Simmer for 5 minutes or until heated through. Season with salt and pepper. Serve with coriander leaves and harissa.

Nutritions of Moroccan chicken, carrot and chickpea soup

fatContent: 466.05 calories
saturatedFatContent: 17.4 grams fat
carbohydrateContent: 4.1 grams saturated fat
sugarContent: 28.1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 45.4 grams protein
sodiumContent: 143 milligrams cholesterol

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