Description
A bold, cozy soup with warm Moroccan spices, tender chicken, chickpeas, and vegetables. Perfect for chilly nights and meal prep.
Ingredients
1 tbsp olive oil
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tsp ground cumin
1 tsp turmeric
1 tsp smoked paprika
½ tsp cinnamon
¼ tsp ground ginger
Pinch of cayenne
1 lb boneless chicken thighs or breasts
1 can (15 oz) chickpeas, drained
1 can (15 oz) diced tomatoes
4 cups low-sodium chicken broth
Juice of 1 lemon
Salt and pepper to taste
Fresh cilantro or parsley (for garnish)
Instructions
1. Heat olive oil in a pot. Sauté onion, carrot, and celery until softened.
2. Add garlic and all spices. Stir and cook for 1 minute.
3. Add chicken, chickpeas, tomatoes, and broth. Bring to a boil.
4. Reduce heat, cover, and simmer 25–30 minutes.
5. Remove chicken, shred it, and return to pot.
6. Add lemon juice and adjust seasoning.
7. Serve hot, garnished with fresh herbs.
Notes
Use rotisserie chicken to save time.
Freeze in individual portions for quick lunches.
Add couscous or rice for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Moroccan