Moroccan Spiced Chicken & Chickpea Soup

• OK
  water

  Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
• OK
  tomato

  A fresh tomato, with 22% indicated as part of the ingredient listing. Common culinary fresh produce.
• OK
  onion

  A common bulb vegetable used as a base flavor in many cuisines. Crisp, pungent, sweet when cooked.
• OK
  chickpeas (8%)
• OK
  british chicken (6% (chicken, chicken stock (water, chicken bones, salt) salt, cornflour))
• OK
  carrot

  A root vegetable used widely in cooking for sweetness, texture, and color.
• OK
  dried apricot (4%)
• OK
  green lentils (3%)
• OK
  tomato purée

  A tomato-based concentrate obtained by cooking down tomatoes, commonly used as a base or seasoning in dishes.
• OK
  rapeseed oil

  A basic culinary oil pressed from rapeseeds (Brassica napus). Used for frying, baking, and dressings. Neutral flavor.
• OK
  honey

  A natural sweet viscous liquid produced by bees from floral nectar; widely used as a sweetener in foods.
• OK
  coriander leaf

  Coriander leaves (cilantro) from the Coriandrum sativum plant, used fresh or dried for aroma and garnish.
• OK
  salt

  Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
• OK
  galangal
• OK
  ginger

  A pungent, aromatic rhizome used fresh or dried in cooking and beverages.
• OK
  black pepper

  A common spice made from dried peppercorns of the Piper nigrum plant, used to add pungent heat and aroma to dishes.
• OK
  cardamom

  A small aromatic seed (or pod) used as a spice with a strong, sweet, floral and citrusy aroma.
• OK
  turmeric

  A bright orange-yellow root commonly used as a spice and for its active compound curcumin, with warm, earthy, slightly peppery flavor.
• OK
  allspice

  A dried berry spice with warm, clove-like flavor often used in spice blends, marinades, and baked goods.
• OK
  cinnamon

  A sweet-spicy bark spice with warm, woody notes often used in baking and savory dishes.
• OK
  cayenne pepper

  Dried and ground hot chili pepper (Capsicum annuum) known for its fiery heat, used to add pungency and warmth to dishes.
• OK
  cassia (chinese cinnamon)

  Bark from Cinnamomum cassia, closely related to true cinnamon with a strong, sweet-spicy flavor; used ground or as sticks in baking and savory dishes.
• OK
  coriander (cilantro seeds)

  Dried seeds of the coriander plant (Coriandrum sativum). Warm, citrusy flavor used ground or as whole seeds in spice blends and curries.
• OK
  mace

  The lacy aril (red covering) of the nutmeg seed, dried and ground for a warm, aromatic, spicy flavor.
• OK
  nutmeg

  A fragrant spice ground from the seeds of the Myristica fragrans tree, used to flavor sweet and savory dishes in small amounts.
• OK
  cloves

  Dried flower buds of the Syzygium aromaticum, with a warm, pungent, sweet-spicy flavor used whole or ground in spice blends and dishes.

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