Moroccan Chicken Soup With Chickpeas
This is a great winter recipe that is easy and delicious to make. You can use uncooked chicken or turkey, or already cooked meat, like roasted chicken or turkey. Great recipe to make around the holidays.
Servings: 8 servings
Calories: 295kcal
Ingredients
- 2 pounds chicken parts thighs, bone-in legs, chicken breast, wings or the back of the chicken
- 2 carrots chopped small
- 1 medium onion chopped
- 3 garlic cloves chopped
- 2 ribs green celery finely chopped
- 7 cups water
- 2-3 tablespoons olive oil or vegetable oil
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon ground coriander
- ½ teaspoon cinnamon
- ¾ teaspoon turmeric
- ½ cup crushed tomatoes
- 1 lemon (use zest and juice)
- 1 can chickpeas use the can liquid as well
- salt and pepper to taste
- Optional: a handful of noodles or pasta
Instructions
- Dice onions, carrots, celery, and garlic. Set aside.
- In a large soup pot heat up the vegetable oil on medium heat and add chicken. Cook until it starts to brown, then add the vegetables. Mix them with a spoon until the vegetables develop their flavor and the onions are translucent. Add spices, salt and pepper and mix well.
- Add the water and tomatoes and bring to a boil, then reduce the heat and simmer the soup for about 40 minutes, until chicken is cooked and vegetables are soft.
- Add the can of chickpeas together with their liquid, and the noodles or pasta, if you use any and the lemon zest. Simmer for another 7-8 minutes until the pasta is cooked through.
- Taste for salt and pepper again and correct the seasoning. Add the lemon juice. Serve hot.
Notes
- Meat: You can replace the chicken with fresh turkey meat or cooked, making the recipe a good opportunity during the holidays to use leftovers.
- Spices: The spices in the recipe can be tweaked according to your personal preference.
- Pasta: If adding pasta or noodles, note that they will continue to absorb the liquid as the soup sits. Whenyou reheat the soup, add more water or chicken broth.
- Lemon juice: Don't skip the lemon juice as it adds a necessary tanginess that balances the flavors.
- Storage: Store leftovers in the fridge for 2-3 days or freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 295kcal | Carbohydrates: 13g | Protein: 20g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 395mg | Potassium: 528mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2745IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg
