Ingredients
Method
1.Heat half the oil in a large frying pan over medium-high heat; cook chicken for 10 minutes or until browned both sides and cooked through. Drain chicken on absorbent paper, cool 10 minutes; using two forks, shred chicken coarsely.
2.Heat remaining oil in a large saucepan over medium heat; cook onion, garlic and ginger, stirring, until onion softens. Add spices; cook, stirring, until fragrant.
3.Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in stock and the water; cook, stirring, until mixture boils and thickens slightly. Reduce heat; simmer, uncovered, 20 minutes.
4.Add chickpeas and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. [Soup can be made ahead to this stage. Cover; refrigerate overnight.]
5.Add chicken and preserved lemon; stir over heat until soup is hot. Season to taste. Just before serving, stir in fresh coriander
To use preserved lemon rind, discard pulp, squeeze juice from rind; rinse rind well, then chop finely.
Note
