Tunisian Chicken Pasta Soup (Makrouna Jerya)

Thermomix recipe: Tunisian Chicken Pasta Soup (Makrouna Jerya). Ready in 48 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 large onion (approx. 150g), peeled and quartered
• 4 cloves garlic (approx. 20g), peeled
• 30g olive oil
• 400g boneless, skinless chicken thighs or breast, cut into 2-3 cm pieces
• ½ tsp ground caraway
• ½ tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp red chili powder (adjust to taste)
• 1 tsp salt (or to taste)
• ½ tsp black pepper (or to taste)
• 2 tbsp (approx. 40g) tomato paste
• 700g water
• 3 medium carrots (approx. 300g), peeled and diced
• 50g cooked chickpeas (canned, drained and rinsed)
• 250g thin soup pasta (e.g., vermicelli, fideo, or 'pâtes fell')

Instructions

1. Place the onion and garlic into the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with a spatula.
2. Add the olive oil to the bowl. Sauté 3 min / 120°C / Speed 1.
3. Add the chicken pieces to the bowl. Sauté 5 min / 120°C / Speed 1 Reverse.
4. Add the ground caraway, ground coriander, ground turmeric, red chili powder, salt, black pepper, and tomato paste to the bowl. Sauté 2 min / 100°C / Speed 1 Reverse.
5. Add 700g water to the bowl. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for some evaporation. Cook 10 min / 100°C / Speed 1 Reverse.
6. Pause the machine, carefully scrape down the sides and bottom of the bowl with a spatula, and check the consistency. Adjust liquid if needed.
7. Add the diced carrots, cooked chickpeas, and thin soup pasta to the bowl. Cook 12 min / 95°C / Speed 2 Reverse, or until the pasta is al dente. Check pasta doneness and adjust cooking time if necessary.
8. To settle the soup and prevent sticking, cook 1 min / 90°C / Speed 1 Reverse.
9. Serve hot, garnished as desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.