Moroccan Spicy Chicken and Chickpea Soup

Prep 20 mins

Cooking 50 mins

Serves 4

Have an extra bit of time on your hands? Then this is the perfect soup to make when you have the time for slow and flavourful cooking. You could defiantly cut the cooking time in half, but we find by allowing the fresh ingredients to slowly simmer away, ripples of deep flavour are formed. The combination of the toasty crispy bread brings texture and character to the soup, without over powering robust flavours of Cape Herb & Spice Garlic, Paprika and Cayenne pepper.  This hearty, spicy and sweet soup without a doubt will hit the spot on a cold winter’s day.      

What you will need

  • 2 Tbsp oil
  • 1 medium onion, roughly chopped
  • ½ tsp Natural Herbs and Spices Ground Cinnamon
  • 1 tsp Natural Herbs and Spices Paprika
  • ½ tsp Natural Herbs and Spices Ground Cumin
  • 1 tsp Natural Herbs and Spices Turmeric
  • ¼ tsp Natural Herbs and Spices Cayenne Pepper
  • Natural Herbs and Spices Sea salt and Black pepper, to taste
  • 200g chicken breast, cut into bite size pieces
  • 6 medium tomatoes, peeled and roughly chopped
  • 2 Tbsp honey
  • 1 x 400g can chickpeas, rinsed
  • 3 cups chicken stock
  • 4 pita breads, quartered
  • 200g fresh spinach
  • Olive Oil
  • 2 Tbsp fresh parsley, finely chopped
  • Natural Herbs and Spices Sea salt and Black pepper, to taste


Start by heating up oil in a large pot. Then, add in your onion and garlic and fry for 5 minutes, until onions are caramelized. Now add in our Natural Herbs and Spices Cinnamon, Paprika, Cumin, Turmeric, Cayenne pepper, Sea salt and Black pepper. Cook your spices for another 5 minutes until the spices are aromatic. Make sure to stir occasionally so the spices don’t burn. If the spices start to stick at the bottom of the pot add in a few drops of water and lower your heat.    

Now, stir in your chicken and cook for 10 minutes or until chicken pieces are cooked through but still succulent.  Once cooked remove your chicken pieces and place in a clean bowl. Set the chicken a side, we will use it later in the soup.

In the same pot with all the spices and aromatics add in tomatoes, honey chickpeas and chicken stock. Bring the soup mixture to a boil, then lower the heat and simmer for 40 minutes. Add in handfuls of spinach, sprinkle in parsley and drop your succulent chicken pieces. Give everything a good stir and cook until the spinach has wilted. Don’t worry the spinach will continue cooking in the hot soup.

Time to make the toasted pita breads. Preheat your oven to 190°C. Place your pita bread wedges on a large baking tray, drizzle with oil and generously season with Natural Herbs and Spices Sea salt and Black pepper. Into the oven the breads go for 10 minutes or until golden and crispy.

Serve your warm spicy soup with an extra sprinkle of parsley and fresh out of the oven crispy pita bread. Enjoy!



Recipe by food stylist and blogger of everything wholesome & tasty, Yena Mgobhozi:

Photographer: Elsa Vermeulen- www.