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 ground cumin
1 tbsp ground coriander
1 tbsp ground cinnamon
1 large butternut squash, deseeded and cut into big chunks
600ml chicken stock, gluten-free
2 tbsp brown sugar
2 tbsp red wine vinegar
400g tinned 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?