Photo of Moroccan-style chicken & chickpea soup by WW

Moroccan-style chicken & chickpea soup

Points® value
Total Time
45 min
20 min
25 min
Amazing tahini-flavoured croutons bring a real hit of flavour - and a welcome crunch - to this simple, warming and hearty supper


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

2 medium


1 large, finely diced

Celery, Raw

1 stick(s), finely diced

Cumin seeds

2 teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Vegetable stock cube

1 cube(s), made up with 750ml hot water

Tinned Tomatoes

1 can(s), large, chopped plum tomatoes

Tahini paste (sesame paste)

2 tablespoon(s)


1 clove(s), crushed

Sourdough Bread

80 g, torn into chunks

Chickpeas, cooked

1 can(s), large, drained

Lemon Juice, Fresh

15 ml

Parsley, fresh

2 tablespoon(s), chopped


  1. Mist a high sided sauté pan with calorie controlled spray. Over a medium high heat, sear the chicken breasts for 4 minutes on each side until golden brown. Transfer the chicken to a plate and cover until needed.
  2. Add the onion, celery and cumin seeds to the pan and cook gently for 10 minutes until softened. Add the cinnamon and coriander and cook for a further minute, then add the stock and chopped tomatoes along with the chicken breasts. Bring to a boil, cover and lower the heat, simmering for 30 minutes.
  3. Meanwhile, preheat the oven to 200c/180c fan/gas mark 6. In a bowl, whisk together the tahini, crushed garlic and 4 tbsp warm water and then toss with the bread chunks. Season well with salt and pepper and transfer to a greaseproof lined baking tray. Bake until crisp, about 18-20 minutes, tossing halfway through.
  4. Remove the chicken from the broth and set aside. Simmer the soup for 5 minutes, adding the chickpeas at the last minute to warm through. Meanwhile, shred the chicken with two forks and then add back to the soup along with the lemon juice. Ladle the soup into bowls and top with the croutons and parsley.