Algerian Chicken And Chickpea Soup - cooking recipe

Ingredients

2 tbsp olive oil
12.5 oz chicken breast fillets
1 None Spanish onion, finely chopped
2 cloves garlic, minced
1 1/4 inch fresh ginger, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp ground turmeric
1/2 tsp sweet paprika
1 None cinnamon stick
1/4 cup all-purpose flour
4 cups chicken stock
2 (10 oz) cans chickpeas, rinsed, drained
2 (13.5 oz) cans crushed tomatoes
2 tbsp finely chopped preserved lemon
1 tbsp coarsely chopped fresh cilantro leaves

Preparation

Heat 1 tbsp olive oil in a large saucepan over medium-high heat. Cook chicken for 10 mins, or until browned on both sides and cooked through. Let cool then shred coarsely.
Add remaining oil to pan and cook onion, garlic and ginger, stirring, until onion softens. Add spices and cook, stirring, until fragrant. Add flour and cook, stirring, until mixture bubbles and thickens. Gradually stir in stock and 4 cups water. Cook, stirring, until mixture comes to a boil then reduce heat and simmer for 20 mins.
Add chickpeas and tomatoes. Bring to a boil then reduce heat and simmer for 10 mins. Add chicken and preserved lemon. Stir soup until hot. Just before serving, stir in fresh cilantro.