Algerian Chicken & Chickpea Soup ( Chorba / Shorba)

• 1 -2 tablespoon olive oil
• 3 -4 chicken drumsticks
• 1 large onion, finely chopped
• 2 -3 garlic cloves, minced
• 4 teaspoons ras el hanout spice mix
• 12 teaspoon ginger
• 12 teaspoon turmeric
• 14 teaspoon cinnamon
• 34 teaspoon sweet paprika
• 1 liter chicken stock
• 1 liter water
• 500 g canned chick-peas
• 400 g chopped canned tomatoes
• 14 preserved lemon, very finely chopped
• 14 cup fresh cilantro, chopped
• 12 lemon, juice of

1. Place oil in a large pan, add the chicken & fry to seal all over.
2. Add the spices & fry for a minute more.
3. Add all the other ingredients except the coriander / cilantro, chickpeas & the lemon juice.
4. Bring to the boil then reduce heat, cover & simmer 1 hour.
5. Add the chickpeas to the pan.
6. Take the chicken from the pan & remove all the meat from the bones, shred & put back into the pan.
7. Simmer for a further 20 minutes.
8. If the soup is the consistency you like, you can add the coriander / cilantro & lemon juice now.
9. Simmer for 1 minute, re-season if desired & then serve.
10. If you feel the soup needs to be a little thicker, you can either reduce it down by cooking further or thicken with plain flour.

olive oil, chicken, onion, garlic, hanout spice mix, ginger, turmeric, cinnamon, sweet paprika, chicken stock, water, tomatoes, fresh cilantro, lemon

Taken from www.food.com/recipe/algerian-chicken-chickpea-soup-chorba-shorba-327370 (may not work)