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Moroccan Chickpea Chicken Soup
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Can Opener

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 4 cups chicken broth
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 2 cups shredded rotisserie chicken
  • Juice of 1 lemon
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion softens.
  • Stir in the garlic, cumin, coriander, turmeric, and cinnamon. Cook for 1 minute until the spices smell fragrant.
  • Pour in the chicken broth and add the chickpeas and diced tomatoes. Bring the mixture to a simmer.
  • Add the shredded rotisserie chicken and simmer for 10 minutes to let the flavors blend.
  • Remove the pot from the heat and stir in the lemon juice. Taste and season with salt and black pepper.
  • Ladle the soup into bowls and top each serving with chopped cilantro.

Notes

Simmer the soup a few extra minutes if you want the carrots softer. Leftovers keep in the fridge for up to three days and reheat well on the stove with a splash of broth to loosen the texture. Skip the cilantro if you prefer parsley instead.
Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board, Can Opener