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Moroccan Chicken & Chickpea Soup

Chicken Serves 4

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

  • Preparation 20min
  • Cooking time: 35


  • 1 Tbspn of Olive oil
  • 300g of either Chicken Thigh/Drum skinless boneless cut into small dice
  • 1 onion roughly chopped
  • 2 cloves of garlic
  • 1 tspn ground cinnamon
  • 1 tspn ground cumin
  • 2 tbpns of tomato Puree
  • 1 tin of chopped tomatoes
  • 450ml of chicken stock
  • 1 tin of chickpeas drained and rinsed
  • 1 courgette trimmed and diced
  • Zest and juice ½ lemon
  • Fresh coriander leaves to garnish


  • Heat the olive oil in a heavy based saucepan and fry the onion, garlic and chicken
  • Once the meat is sealed and the onion has softened remove from the heat and stir in the cinnamon, cumin and tomato puree
  • Place back on the heat and add the tomatoes, stock, and chickpeas.
  • Simmer for 10 mins then add the courgette and cook for a further 15-20mins
  • Add the lemon juice and stir
  • Before serving decorate with the lemon zest and coriander leaves.
  • Serving suggestion
  • Serve with Crusty baguette topped with goats cheese and toasted

British Ramadan in collaboration with:

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