Wednesday, 8 October 2014

Moroccan Chicken Soup

Soup, it HAS to be soup.  Autumn seemed to be months away and then it came in with a roar.  The heating has gone on and (central) heating of soup is in order.

This is a gently warming soup, inspired by Moroccan flavours.  I have no doubt this is inauthentic but I like to think of this as something inspired by Moroccan flavours combined with the joy of autumnal British weather.

Moroccan Chicken Soup


Moroccan Chicken Soup - Makes 1 large portion

Ingredients

1/2 onion
1/2 courgette (zucchini)
1 tsp olive oil
1 clove garlic
1/2 red, orange or yellow pepper (capsicum)
2 chicken drumsticks (see comments below)
1/2 tsp honey
1/2 tsp Ras-el-hanout
120g, 4oz drained tinned chickpeas (garbanzo beans)
300ml, 1/2 pt Chicken stock (either home made or 300ml boiling water with one low salt stock cube)
1 large tomato

Method

Look out of the window.  Feel depressed and in need of a pick me up.



Finely chop the onion and fry in the oil.  Add the courgette and fry until starting to brown.  Add the chicken drumsticks (see comment below), crushed or chopped garlic and finely chopped pepper.  Fry for a few more minutes until things are starting to brown.

Add the stock, honey and spice with the drained chickpeas.  (Add more stock or water if you like it less chunky.)

Cover bring to the boil, then simmer for 15-20 minutes or until the chicken is cooked.  Take the chicken out, strip the meat off the bones and return to the pan (toss the bones in the bin).

Take the pan off the heat and add the finely chopped fresh tomato.  Stir through and serve with added sprinkled parsley or coriander and season to taste.

Moroccan Chickpea Soup

Eat!  Then go back for seconds which are sitting in the saucepan ready to fill a box for lunch tomorrow, yet looking far too temptingly warming and delicious...

Chicken:  I use drumsticks here because they are cheap and because the bone will add some flavour to the soup even in such a short time it's simmered for but you could also make this with leftover cooked chicken, just add later on to warm through.

Ras-el-hanout is a North African spicy yet gloriously fragrant mix of spices containing such diverse things as pepper and rose petals.  It's glorious and vital in this soup.

I've linked this up to fuss free living "extra veg" linky.

6 comments:

  1. Might I add that if you, like me, suffer disastrous ill effects from the consumption of chickpeas, etc., a generous sprinkling of asafoetida can work wonders. This recipe looks lovely. Any suggestions on where to get the ras-el-hanout? I've never seen it, though it sounds divine.

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    Replies
    1. You can get it from some supermarkets but if your local one doesn't stock it, might sound odd but Amazon does. I've got some difficult to find ingredients from Amazon a few times and it's always worked well.

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  2. Mmm sounds nice I always end up doing the same old soups, will have to give this a try when I get chance!

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    Replies
    1. Yes it's a very different one for me but it was so lovely!

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  3. That sounds delicious! Perfect for this time of year x

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