Moroccan chicken, carrot and chickpea soup

Pot luck Not so here - this is guaranteed to thrill, warm and delight!

Recipe «Moroccan chicken, carrot and chickpea soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:11 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 medium brown onion, finely chopped, 1 medium red capsicum, finely chopped, 2 celery stalks, trimmed, finely chopped, 2 medium carrots, peeled, chopped , 2 tsp ground coriander, 2 tsp ground cumin, 1 dried bay leaf , 1.6kg whole chicken, 1/2 cup pearl barley, 2 x 400g cans chickpeas, drained, rinsed, Fresh coriander leaves and harissa , to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 medium brown onion, finely chopped 
• 1 medium red capsicum, finely chopped 
• 2 celery stalks, trimmed, finely chopped 
• 2 medium carrots, peeled, chopped 
• 2 tsp ground coriander 
• 2 tsp ground cumin 
• 1 dried bay leaf 
• 1.6kg whole chicken 
• 1/2 cup pearl barley 
• 2 x 400g cans chickpeas, drained, rinsed 
• Fresh coriander leaves and harissa , to serve 

Instructions

1. Heat oil in a large, heavy-based saucepan or stockpot over medium-high heat. Add onion, capsicum, celery and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add coriander, cumin and bay leaf. Cook, stirring, for 1 minute or until fragrant.
2. Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Add barley, chicken (breast-side down) and 8 cups cold water to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is cooked through. Remove pan from heat. Stand, covered, for 30 minutes. Transfer chicken to a bowl. Cool for 20 minutes. Remove and discard skin and bones. Shred chicken.
3. Return pan to heat. Skim surface. Cover. Bring to the boil. Reduce heat to medium-low. Add shredded chicken and chickpeas. Simmer for 5 minutes or until heated through. Season with salt and pepper. Serve with coriander leaves and harissa.