Moroccan chicken soup (left over roast chicken)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 1 large onion
- 2 cloves garlic
- 1/2 jar harissa paste (90g jar)
- left over roast chicken, roughly torn up
- 1 lb cubed butternut squash
- 100 g chopped dried apricots
- 2 tins chopped tomatoes (2 x 400g)
- 1-2 pints of chicken stock
- 1 tin chickpeas
- half a bunch of chopped coriander
Method
- STEP 1Gently fry the onion in a pan with a little oil until translucent. Add garlic and fry for another minute or two.
- STEP 2Add Harissa paste, roughly tear up the roast chicken and add to the pan with the butternut squash and apricots. Add 1 pint of chicken stock and the chopped tomatoes.
- STEP 3Leave to simmer for 15 mins and add the drained chickpeas. Add more stock if the soup is getting too thick.
- STEP 4Leave to simmer for another 10 mins until the squash and apricots are soft.
- STEP 5Taste to check if more seasoning is required.
- STEP 6Serve in a bowl with freshly chopped coriander sprinkled on top.
