Chicken Soup Recipe with Chickpeas and Spices

This colourful, warm and spicy chicken soup recipe is excellent served with naan bread.

Preparation Time: 15 min
Cooking Time: 25 min
No. of Servings: 4-6


  • 500g (1 pound) skinless boneless chicken breasts, cut into thin strips
  • 2 onions finely chopped
  • 2 large garlic cloves, crushed
  • 400g (14 onces) can chopped tomatoes
  • 400g (14 onces) can chickpeas, drained
  • 1 litre (1¾ pints) chicken stock
  • 2 sticks celery finely chopped
  • 1 large carrot coarsely grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper or to taste
    ¼ teaspoon paprika
  • ¼ teaspoon ground cloves
  • ¼teaspoon ground tumeric
  • 2 tablespoons chopped fresh coriander
  • 1-2 tablespoons olive oil
  • salt and pepper to taste
    sour cream, sprigs of fresh coriander


  1. Heat the oil in a deep saucepan, add the onions and fry gently until soft.
  2. Add the garlic and fry gently for about 1 minute.
  3. Add the spices (except the fresh coriander) and continue to fry gently stirring continuously until the spices release their aroma.
  4. Add the chicken and fry until just done.
  5. Add the tomatoes, stock, celery, carrot and chickpeas. Bring to the boil.
  6. Reduce the heat and simmer for about 15 minutes until the vegetables are tender.
  7. Stir in the fresh coriander and season.
  8. Serve with a dollop of cream in each bowl and garnish with a sprig of coriander.

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