Moroccan chicken, carrot and chickpea soup
This Moroccan Chicken, Carrot, and Chickpea Soup features tender chicken, chickpeas, and vibrant vegetables simmered with warm North African spices. A nutritious, hearty dish perfect for cold days.
Cook time 71 min
Prep time 75 min
Ingredients:
1 tbsp olive oil1 onion
1 red pepper
1 stalk
2 carrots
1 tsp dried coriander
2 tsp ground cumin
1 bay leaf
3 lb whole chicken
1/2 cup pearl barley
1/3 can canned chickpeas
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.
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!
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.
Moroccan chicken, carrot and chickpea soup FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. Reheat thoroughly before serving.
The chicken is fully cooked when its internal temperature reaches 165°F (74°C), and the meat should be tender and easily shredded. Ensure the juices run clear without any pink.
Yes, you can use boneless, skinless chicken breasts or thighs. Adjust the cooking time to 30-40 minutes for the chicken to cook through, adding it after sautéing the vegetables.
You can substitute pearl barley with quinoa or rice; however, cooking times may vary. Quinoa typically cooks in about 15 minutes, and rice may take 18-20 minutes, so add them to the pot accordingly.
The soup should simmer for about 1 to 1½ hours. This allows the chicken to become tender and the flavors to meld. Adjust the time based on the size of the chicken you use.
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.
Nutrition per serving
6 ServingsCalories 810kcal
Protein 66g
Carbohydrates 27g
Fiber 7g
Sugar 4.64g
Fat 50g
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