Moroccan chicken, carrot and chickpea soup
Delight your taste buds with this hearty Moroccan chicken, carrot, and chickpea soup. Made with tender chicken, savory spices, and wholesome veggies, this nutritious recipe is perfect for a cozy dinner or a flavorful meal prep option.
- 07 Apr 2025
- Cook time 71 min
- Prep time 75 min
- 6 Servings
- 11 Ingredients
This Moroccan Chicken, Carrot, and Chickpea Soup is a hearty and nutritious dish that combines the rich flavors of North African spices with wholesome ingredients. Perfect for a cozy dinner, this soup will warm your soul and fuel your body with its protein-packed chicken and fiber-rich vegetables and legumes.
Ingredients:
Instructions:
- Start by dicing the onion, red pepper, and celery.
- Slice the carrots into rounds.
- Rinse and drain the canned chickpeas.
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, red pepper, celery, and carrots.
- Sauté for 5-7 minutes, or until the vegetables are softened.
- Stir in the dried coriander, ground cumin, and bay leaf.
- Cook for another 1-2 minutes to allow the spices to become fragrant.
- Place the whole chicken into the pot.
- Add the pearl barley.
- Pour in 8 cups of water or chicken broth to the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let the soup simmer for about 1 to 1½ hours, or until the chicken and barley are fully cooked.
- Occasionally skim off any foam that rises to the surface.
- Carefully remove the chicken from the pot and transfer it to a cutting board.
- Let it cool slightly, then remove the meat from the bones, discarding the skin and bones.
- Shred the chicken meat into bite-sized pieces.
- Add the shredded chicken back to the pot along with the chickpeas.
- Stir well to combine.
- Taste the soup and season with salt and pepper to your liking.
- Ladle the soup into bowls.
- Garnish with fresh cilantro or parsley if desired.
- Serve hot and enjoy your hearty Moroccan Chicken, Carrot, and Chickpea Soup!
Tips:
- Prep your ingredients ahead of time: Chop the onion, red pepper, celery, and carrots before you start cooking to streamline the cooking process.
- Use fresh spices: For the best flavor, use fresh coriander and cumin if available. Toasting whole spices and then grinding them just before use can also enhance the flavor.
- Adjust the consistency: If the soup is too thick for your liking, add more water or chicken broth to reach your desired consistency.
- Remove the bay leaf before serving: While the bay leaf adds great flavor during cooking, it should be removed before the soup is served.
With its blend of warm spices, tender chicken, and nutritious vegetables, this Moroccan Chicken, Carrot, and Chickpea Soup is a meal that delivers both comfort and nutrition. Whether you’re serving it to family or guests, it's sure to be a crowd-pleaser. Enjoy this aromatic and flavorful dish with a slice of crusty bread, and savor the tastes of Morocco right from your kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 810kcal | 41% |
| Protein | |
| Protein 66g | 42% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 7g | 17% |
| Sugar 4.64g | 5% |
| Fat | |
| Fat 50g | 60% |
| Saturated 14g | 46% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 430ug | 48% |
| Choline 160mg | 30% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.54mg | 41% |
| Vitamin B3 16mg | 105% |
| Vitamin B6 0.82mg | 48% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.61ug | 25% |
| Vitamin C 27mg | 29% |
| Vitamin E 1.14mg | 8% |
| Vitamin K 33ug | 28% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.38mg | 42% |
| Iron, Fe 6mg | 51% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 460mg | 37% |
| Potassium, K 840mg | 25% |
| Selenium, Se 60ug | 108% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 6mg | 55% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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