Moroccan Chicken and Chickpea Soup
- 2 Tbsp. olive oil
- 1 onion, finely chopped
- 2 large carrots, finely chopped
- 2 celery spears, finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 x 400g tin of chopped tomatoes
- 2 tsp harissa paste
- 500ml chicken stock
- 1x 400g tin of chickpeas
- 2 cups shredded chicken
- Salt and pepper, to taste
In a Le Creuset Signature Round Casserole, fry the onion, carrot and celery in 2 tablespoons of olive oil until soft and fragrant.
Add the garlic and spices and fry for another minute. Add the chopped tomatoes, harissa and chicken stock.
Add the chickpeas and allow to simmer, covered, for 10 minutes.
Finally, add the shredded chicken, season, then cover again and simmer for a further 10 minutes.
Serve in bowls topped with fresh coriander.
Recipe and images courtesy of Alida Ryder.