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. 

Moroccan Chicken Tagine

            This is a classic Moroccan Dish where marinated chicken is slow cooked to perfection in a Tagine pot. This is my version of this popular cuisine, where I have added some yoghurt. Rest of the spices used are very much a part of Moroccan cuisine. This is a delicious dish with a subtle flavour of the saffron. 

          Few sliced veggies like carrots and potatoes along with dates, prunes and apricots too, can be added. It is traditionally relished with couscous, but for the Indian palate rice or any Indian bread is perfectly fine. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken on bones, curry cut
• 1-2 onions, chopped
• 2 tbsp. olive oil
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. yoghurt
• 2 tbsp. parsley & coriander leaves, chopped
• 1-2 dried lime
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp. pepper powder
• 2 tbsp. cashew nuts
• 1-2 tomato, sliced
• 2-3 green chilies
• pinch of saffron soaked in 1/2 cup lukewarm water
• few cashews to garnish 
• coriander leaves to garnish

           Marinate the chicken overnight with the ingredients starting from ginger-garlic paste to cashew nuts. 

          Heat oil in a tagine pan and saute the onion till light brown in colour. Add the marinated chicken, saffron water, tomatoes and the green chilies.

          Cook, covered on a low flame for 15-20 minutes or till the chicken is tender. When done, switch off the flame and keep it covered for 10 minutes. Serve hot, garnished with cashews and coriander leaves.

                                Heat oil in a tagine pan & saute onion till light brown. 

                           Add marinated chicken, saffron water, tomatoes & green chilies.

                   Cook, covered on low flame for 15-20 minutes or till chicken is tender. 
                   When done, switch off flame & keep it covered for 10 minutes.

                               After 10 minutes.

                               Serve hot, garnished with fried cashews & coriander leaves

Moroccan Lamb Tagine with Indian flavour

          This is a classic Moroccan Dish where marinated lamb is slow cooked to perfection in a Tagine pot. This is my version of this popular cuisine, where I gave an Indian touch by adding some crushed kasuri methi and yoghurt. Rest of the spices used are very much a part of Moroccan cuisine. This is a delicious dish with a subtle flavour of the rose water, which can be substituted with saffron. 

          There is a crunch to every bite with the presence of the dry fruits. Some sliced veggies like carrots and potatoes along with dates, prunes and apricots too, can be added. It is traditionally relished with couscous, but for the Indian palate rice or any Indian bread is perfectly fine. So check out the step by step pictorial recipe to prepare it.

• 500 gms. lamb meat on bones, cubed
• 2 tbsp. olive oil
• 2 onions, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. kasuri methi, crushed
• 1-2 tbsp. yoghurt
• 1 tsp. red chili powder
• 1 tbsp. olive oil
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp. pepper powder
• 2 tbsp. sliced cashewnuts & almonds
• 1 tomato, sliced
• 2 tsp. rose water
• few roasted cashews to garnish 
• coriander leaves to garnish

          Marinate the lamb meat overnight with the ingredients starting from ginger-garlic paste to sliced cashews & almonds.

          Heat oil in a pan and saute the onion till light brown in colour. Add the marinated mutton and fry on a low flame till dry.

          Transfer the contents to the tagine pot and arrange the sliced tomatoes over it. Pour 2 cups water and cook, covered on a low flame for 1 & 1/2 hour. Stir at intervals.

          When done, add the rose water and keep covered on the stove top for 10 minutes. Serve hot, garnished with cashews and coriander leaves.

                      Marinate lamb meat overnight with ingredients starting from ginger-
                      garlic paste to sliced cashews & almonds.

                               Heat oil & saute onions till light brown.

                               Add marinated mutton & fry on a low flame till dry.

                  Transfer contents to the tagine pot & arrange tomatoes over it. Pour 2 cups 
                  water. Cook, covered on very low flame for 1 & 1/2 hour. Stir at intervals.

                             Cook, covered on a low flame for 1 & 1/2 hour. Stir at intervals.

              When done, add rose water & keep covered on the stove top for 10 minutes.
              Serve hot, garnished with cashews and coriander leaves.