Moroccan Soup

Warming Moroccan inspired soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Coat the chicken breast in olive oil and season with the ras el hanout. Then roast in the oven at 190C for 30 mins.

Step 2

Fry onion, carrot and celery in a large pot with olive oil and a pinch of salt.

Step 3

Season with black pepper then add in a tsp of garlic puree, ginger puree and a squeeze of honey. Fry for a minute then add in the ras el hanout, fry for a further minute then add the tomato puree.

Step 4

Add the tin of tomatoes cook for a minute then add in 1.2L of chicken stock (2x stock cubes).

Step 5

Add the tin of drained chickpeas and giant couscous. Cook for 10 mins.