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Moroccan Chickpea Chicken Soup with Spinach
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring spoons
  • Wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 4 cups chicken broth
  • 4 cups fresh spinach
  • 1 tablespoon lemon juice

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Add the chicken pieces along with the cumin, coriander, cinnamon, turmeric, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
  • Pour in the chickpeas, diced tomatoes, and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes.
  • Add the spinach and stir until it wilts, about 2 minutes.
  • Remove the pot from the heat and stir in the lemon juice before serving.

Notes

Simmer the soup a few extra minutes if you want a thicker broth, and store leftovers in airtight containers for up to four days in the refrigerator. Reheat portions gently on the stove or in the microwave, adding a splash of broth if the soup thickens too much during storage. Skip the lemon juice until just before serving if you plan to freeze batches, since it keeps the flavors fresher when added fresh.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Measuring spoons, Wooden spoon