Moroccan Chicken Soup

Ingredients

• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 2 boneless
• 2 medium carrots
• 2 ribs celery
• 1 small onion
• 3 cloves garlic
• 1 tsp minced ginger
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1 tbsp tomato paste
• 7 -8 cups water
• 1 19oz can of chickpeas
• 2 1/2 tbsp lemon juice
• 1 tbsp chopped cilantro

Instructions

1. 1

   In a large soup pot, heat olive oil over medium-high heat.

2. 2

   Season chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. Add to pan and cook for 3-4 minutes per side, remove from pot and set aside.

3. 3

   Add the onion, carrots and celery to the pot, stirring occasionally until soft and lightly browned, about 5 minutes.

4. 4

   Add garlic, ginger, spices and 1/2 tsp salt, stirring until fragrant, about 1 minute. Add tomato paste, cook until lightly caramelized, about one minute. Add water, turn up heat and bring to a boil, season with remaining salt. Carefully return chicken to pot, reduce heat and simmer, partially covered for 35-40 minutes or until chicken is fully cooked.

5. 5

   Remove chicken from soup and shred with two forks. Return chicken to pot, add chickpeas and lemon juice. Serve with chopped cilantro.