Name: Harissa Spiced Chickpea And Chicken Soup Recipe
Total time: 60 min
Yield: 6
Cuisine: African

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Sugar

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Vitamin B1

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Vitamin B6

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Take soup to the next level with this recipe for moroccan spiced chicken and chickpea vegetable soup. Harissa chili paste adds unique spicy flavor. 

How to make Harissa Spiced Chickpea And Chicken Soup Recipe

Kristy Del Coro

Crawler

African

<p>Take soup to the next level with this recipe for moroccan spiced chicken and chickpea vegetable soup. Harissa chili paste adds unique spicy flavor. </p>

Non Vegetarian

Raw skinless chicken breast

Whole coriander seeds

Bay leaf

Small Lemon

Large parsley

Water

Olive oil

Small diced onion

Cloves Garlic

Small diced carrot

Small diced celery

Small diced fennel

Kosher salt

Mild harissa paste

Ground Cumin

Ground coriander

Cooked chickpeas,  unsalted cans,  drained and rinsed

Unsalted Vegetable Stock

Chopped fresh mint

To prepare poached chicken, place chicken breast and aromatics (coriander seeds, bay leaf, lemon, and parsley) in a small pot. Add 2 cups cold water(should be enough to cover the chicken by about 1-inch) and bring just to a simmer over medium-high heat to the point where bubbles begin to form at the edge of the pot. Lower heat to medium-low to maintain proper temperature. Cook until chicken breast reaches an internal temperature of 165 f, about 10 to 15 minutes depending on the thickness of chicken breast. When cooked, immediately remove chicken from pot, transfer to a plate or cutting board, and let cool. Once cool enough to handle, shred into bite-size pieces which will be added to the finished soup. Reserve about 2 cups of shredded chicken.

step 1

Meanwhile, while the chicken is cooking, start to prepare the soup. Add olive oil to amedium stockpot over medium heat; add onion and garlic and saut for 5 minutes until translucent.

step 2

Add the carrots, celery, fennel, and salt; stir and cover, continuing to cook until the vegetables start to soften (about 10 minutes).

step 3

When vegetables have started to soften, stir in the harissa, cumin, and coriander and cook for a minute or two until they become aromatic.

step 4

Gently mix in the cooked chickpeas and vegetable stock and bring to a boil. Reduce to a simmer and cook for another 10 minutes.

step 5

Add shredded chicken to the pot and mix well. If necessary, bring soup back up to temperature for a couple of minutes to warm chicken; however, be careful to not cook for too much longer to prevent overcooking vegetables.

step 6

Remove from heat, taste and adjust seasoning if necessary.

step 7

Divide into bowls and top with chopped mint and parsley.

step 8

Verywell Fit