Moroccan chicken soup

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Moroccan chicken soup Easy Food

Serves 4-6


2 onions, roughly chopped
200g tomatoes
70g ginger, peeled and roughly chopped
3 garlic cloves
1 tbsp oil
1 tsp turmeric
1 tbsp each ground cumin, coriander and cinnamon
1 large butternut squash, deseeded and cut into big chunks
600ml gluten-free chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
1 x 400g tin of chickpeas, drained
420g leftover roast chicken, torn
100g dried apricots, chopped
To serve:
Natural yoghurt

  1. Whizz the onions, tomatoes, ginger and garlic into a rough paste in a food processor.
  2. Heat the oil in a medium saucepan and cook the spices for one minute, then stir in the paste and cook for another 2-3 minutes until softened.
  3. Add the squash, stock, sugar and vinegar. Bring to a simmer, then cook for 30 minutes.
  4. Stir in the chickpeas, torn chicken and apricots and heat through. Serve hot with natural yoghurt.

Per Serving: 511 kcals, 10.3g fat (1.1g saturated), 70.4g carbs, 16.6g sugars, 38.8g protein, 17.1g fibre, 0.43g sodium

TOP TIP
If these flavourings are your favourite, why not try this Moroccan spiced lamb?

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