Moroccan Chicken Chickpea Soup
This hearty Moroccan Chicken Chickpea Soup is a flavorful blend of spices, tender chicken, and nutritious chickpeas, perfect for a comforting meal.
Equipment
- large pot
- cutting board
- knife
- measuring spoons
- ladle
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cayenne pepper (optional)
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cup chicken broth
- 2 cup cooked chickpeas (canned or dried, if dried soak overnight and cook first)
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 can diced tomatoes (14.5 ounces, undrained)
- 1 tbsp honey
- Salt and pepper (to taste)
- Fresh cilantro or parsley (for garnish)
- 1 lemon (Juice of)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic, cumin, coriander, cinnamon, ginger, and cayenne pepper, and cook for another minute until fragrant.
- Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes.
- Pour in the chicken broth, then add the chickpeas, diced carrot, zucchini, diced tomatoes, and honey.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 25-30 minutes until the chicken is cooked through and the vegetables are tender.
- Season with salt and pepper to taste.
- Remove from heat and stir in the lemon juice.
- Serve hot, garnished with fresh cilantro or parsley.
Notes
For a vegetarian version, substitute chicken with additional chickpeas or vegetables.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 30g | Fat: 10g | Sodium: 800mg