Arabian chicken soup with chickpeas and cumin

I love the variety of flavors and cuisine of the peoples. One of my favorites is the Moroccan cuisine. I prepare this chickpea soup quite often and I make it always a different way. Usually, I use chicken breast or chicken meatball.


Sprinkle the chicken with salt and pepper. Heat the olive oil in a stockpot and fry the chicken until light brown on all sides. Remove the chicken from the pan.
Fry the bell pepper, onion with the garlic in the shortening and mix in the cumin, coriander, and paprika. Pour in the stock.
Add the chicken meat again with the chickpeas and diced tomatoes with juice. Cook gently for 20-30 minutes, until chicken is cooked through.

You can add some harissa for extra taste if you like it hot.
Sprinkle the soup with fresh coriander or mint.