Recipe of Eric Ripert Moroccan Chickpea - Chicken Soup

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, moroccan chickpea - chicken soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Moroccan Chickpea - Chicken Soup is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Moroccan Chickpea - Chicken Soup is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook moroccan chickpea - chicken soup using 17 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Moroccan Chickpea - Chicken Soup:

1. Take 1 cup chickpea (Kabuli Chana), soaked overnight
2. Prepare 1/2 cup boneless chicken
3. Prepare 2-3 tbsp. rice, soaked for an hour
4. Prepare 3-4 tomatoes, pureed
5. Get 2 tbsp. olive oil
6. Prepare 1 onion, chopped
7. Take 1 tsp. garlic, chopped
8. Take 1 tsp. ginger, chopped
9. Take 1 tsp. tomato paste
10. Make ready to taste salt
11. Take 1 tsp. paprika (I used Kashmiri red chilli)
12. Get 1 tsp. cumin powder
13. Get 1 tsp. five spice powder (I used garam masala powder)
14. Take 1/2 tsp. cinnamon powder
15. Prepare 1 tsp. grated lemon rind
16. Get 1 tsp. coriander leaves to garnish
17. Get 1 tbsp. olive oil to drizzle (opt)

Steps to make Moroccan Chickpea - Chicken Soup:

1. Pressure cook the chickpeas in 2 cups water for 5-6 whistles. Add the rice and chicken and further cook for 2 whistles. Keep aside.
2. Heat oil in a pan. Saute the onion, ginger and garlic till they turn translucent. Add all the dry spices and stir fry for a few seconds.
3. Add the tomato puree and tomato paste. Simmer, covered for 2-3 minutes on a low flame. Now add the cooked chickpea and lemon rind and simmer for 4-5 minutes. Switch off the flame.
4. Drizzle some olive oil and garnish with coriander leaves. Serve in individual bowls for a heaty and a satisfying light meal.

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