Moroccan Chickpea Chicken Soup

          This is an incredibly simple, comforting and a wholesome soup - Moroccan style, that can be dished out for a light hearty meal. It is very filling and you just don't need anything else. However, you may pair it with some croutons or breadsticks. Rice may be substituted by couscous if you wish. Chicken too can be replaced with boneless mutton  beef or pork if preferred. This piping hot soup is just perfect for a wintry night.

• 1 cup chickpea (Kabuli Chana), soaked overnight
• 1/2 cup boneless chicken
• 2-3 tbsp. rice, soaked for an hour
• 3-4 tomatoes, pureed
• 2 tbsp. olive oil
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 tsp. tomato paste
• salt to taste
• 1 tsp. paprika (I used Kashmiri red chili)
• 1 tsp. cumin powder
• 1 tsp. five spice powder (I used garam masala powder)
• 1/2 tsp. cinnamon powder
• 1 tsp. grated lemon rind
• 1 tsp. coriander leaves to garnish
• 1 tbsp. olive oil to drizzle (opt)

          Pressure cook the chickpeas in 2 cups water for 5-6 whistles. Add the rice and chicken and further cook for 2 whistles. Keep aside. 

          Heat oil in a pan. Sauté the onion, ginger and garlic till they turn translucent. Add all the dry spices and stir fry for a few seconds.

           Add the tomato puree and tomato paste. Simmer, covered for 2-3 minutes on a low flame. Now add the cooked chickpea and lemon rind and simmer for 4-5 minutes. Switch off the flame.

          Drizzle some olive oil and garnish with coriander leaves. Serve in individual bowls for a hearty and a satisfying light meal. 

Note - This versatile soup can also be done on an open large stockpot if preferred.