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Moroccan Chicken Vegetable Soup

February 11, 2017

moroccanchickenvegsoup

Ingredients

1½ cups cooked chickpeas or 1 15-oz BPA-free can, drained and rinsed, patted dry

1½ tbsp coconut oil

Pinch sea salt

¼ tsp ground cumin

½  tsp ground cinnamon

Pinch ground ginger

SOUP

2 tbsp coconut oil

2 stalks celery, diced

1 carrot, diced

1 yellow onion, diced

1¼ tsp ground turmeric

(TRY: Simply Organic Ground Turmeric Root)

¾ tsp each ground ginger and cinnamon

1/2 tsp ground cumin

Pinch ground black pepper

1 18-oz jar unsalted diced tomatoes (with juices)

2 sweet potatoes, peeled and diced (about 1 lb)

6 cups low-sodium chicken or vegetable broth, or as needed

2 cups diced or shredded cooked chicken

¼ cup each chopped fresh cilantro and flat-leaf parsley

3 cups lightly packed fresh spinach leaves

1 lemon, cut into wedges

Directions

1. Prepare chickpeas: Preheat oven to 400°F. Place chickpeas on a parchment-lined baking sheet; remove any loose skins. Roast for 20 minutes. Add 1½ tbsp oil and pinch salt; toss. Return to oven; roast for 15 to 20 minutes more, until golden brown. (If a few pop, that’s OK!)

3. Meanwhile, prepare soup: In a medium stockpot on medium, heat 2 tbsp oil. Add celery, carrots and onion. Cook until tender, about 6 minutes. Add turmeric, ¾ tsp each ginger and cinnamon, ½ tsp cumin and black pepper and cook 1 minute, stirring. Add tomatoes and 1 tsp salt. Cook until fragrant, about 2 minutes.

4. Add potatoes and broth and bring to a boil. Reduce heat to low and simmer, covered for 20 to 25 minutes, until potato is tender.

5. Add chicken, cilantro and parsley and heat through, 2 to 3 minutes. Add additional broth to thin out as desired; season with additional salt as needed. Stir in spinach. Top servings with chickpeas and serve with lemon wedges.

 

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From → Chicken, Recipes, Soups

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