Algerian Chicken and Chickpea Soup

Posted by Sylvia

I’m addicted to the Australian Women’s Weekly recipe books. My latest is Moroccan and the Foods of North Africa. This is the first recipe I have tried. I made a few minor modifications (I poached the chicken to make it more tender and more importantly, less calories. They fried it in a tablespoon of olive oil. I also added a touch of spicy harissa which perked up the flavor) but this is pretty much the recipe as found in the book. They say it serves 6 at 288 calories per serving but I think that’d be a pretty small serving. I haven’t checked their numbers.

Algerian Chicken and Chickpea Soup

  • 1 tablespoon olive oil
  • 350g chicken breast fillets
  • 1 large brown onion, chopped
  • 2 cloves garlic, crushed
  • 4cm piece of fresh ginger, grated
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground cilantro
  • 1 teaspoon ground tumeric
  • 1½ teaspoon harissa (or add ½ teaspoon paprika)
  • 1 cinnamon stick
  • 35g (quarter cup) plain flour
  • 4 cups chicken stock
  • 4 cups water
  • 2x300g chickpeas, rinsed and drained
  • 2x400g cans crushed tomatoes
  • 2 tablespoons finely chopped preserved lemon
  • 1 tablespoon coarsely chopped fresh coriander
  1. Bring a pot of water to the boil. Add a touch of salt and then add the chicken and turn off the heat. Leave the chicken in the water for 20-30 minutes, or almost until cooked through. Cool; shred chicken coarsely.
  2. Head the remaining oil in large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add spices; cook, stirring, until fragrant.
  3. Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in stock and water; cook, stirring, until mixture comes to a boil. Simmer, uncovered, 20 minutes.
  4. Add chickpeas and undrained tomatoes, bring to a boil; simmer, uncovered, 10 minutes.
  5. Add chicken and lemon; stir soup over heat until hot. Just before serving, stir in fresh coriander.
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2 thoughts on “Algerian Chicken and Chickpea Soup

  1. Looks good. Is there any left that you can photograph?

    I work it out as just over 1,520 calories (not counting the spices, lemon and herbs), with the chickpeas contributing the most at around 650 calories.

  2. Thanks for doing the calorie count – It’s good to see that their numbers seem to be trustworthy. I’m still upset at that German magazine who were clearly doing calorie counts without counting any of the oil in anything!

    I must get into the habit of taking photos. I’ll make it again. It was quite pretty :)

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