Print
Cayenne’s Moroccan chicken soup
Servings 6
Ingredients
- 1 tbsp olive oil
- 1 onion red
- 2 cloves garlic
- 2 carrots
- 1 stalk celery diced
- 200 gr chicken breast cooked, boneless, skinless and diced
- 75 chickpeas cooked
- 50 gr tomato diced
- 2 bay leaves
- 1 tsp basil
- 1/2 tsp curry powder
- 1/2 tsp cinnamon
- Salt and pepper
- 30 gr cracked wheat No. 1 / fine grind
- 1 l chicken broth
Instructions
-
Add the oil to a large pot heated over medium-high heat until hot. Stir in the onion finely chopped and sauté until softened and starting to color, 2 to 3 minutes. Stir in the garlic finely chopped.
-
Stir in the carrots, celery, chicken, garbanzo all diced the cooked beans, the diced tomato, bay leaves, basil, curry powder and cinnamon. Season with one-half teaspoon each of salt and pepper. Stir for a few minutes to warm the vegetables.
-
Stir in the cracked wheat and the broth and bring to a boil over medium-high heat, stirring frequently.
-
Reduce the heat to a simmer and cook, loosely covered, until the vegetables are tender, about 15 minutes, stirring occasionally. Taste and adjust the seasoning as desired. The soup may be a bit thick; add more broth to thin if desired.
Recipe Notes
Recipe and photography from https://latimesblogs.latimes.com/
Kirk McKoy / Noelle Carter /Los Angeles Times by July 28, 2012
This recipe is from the Cayenne Café on Beverly Blvd In Los Angeles. http://www.cayennecafela.com/