Moroccan Style Chicken and Chickpea Soup

Moroccan Style Chicken and Chickpea Soup

Easy 6
20 minutes 20 minutes
 Main Dish, Side Dish  Mediterranean, Middle-Eastern  Chicken

Submitted by Melissa Green

Witch Hat Oven Coven Original

Ingredients

  • 2 cups shredded sautéed chicken breast
  • 4-5 cups chicken broth
  • 1 can chickpeas, rinsed
  • 1 14oz can diced tomatoes
  • 1 tbsp tomato paste
  • 1 onion, diced
  • 2 zucchini, cut into ½in slices
  • 1 green pepper, diced
  • 6 cloves garlic, minced
  • 2in fresh ginger, grated
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp harissa powder
  • 1 pinch saffron

Directions

Add olive oil or butter to a large Dutch Oven over medium heat, and bring to a shimmer. Add the diced onions and cook until they start to go translucent. Add the garlic and ginger and cook for a further minute.

Add the cumin, coriander and harissa and tomato paste. Stir to cover. Add the zucchini and stir to combine.

Reduce the heat. Add the canned tomatoes and stir, scraping up any fond. Add the chicken broth, chickpeas, peppers and shredded chicken. Bring the soup up to a vigorous simmer, and cook until the zucchini is tender.

Adjust the seasoning with salt and pepper, and optionally Za'atar. Serve with toast or warmed pita bread.

Notes

You can easily make this vegetarian by omitting the shredded chicken (or subbing with tofu or some other vegetarian protein), and using vegetable stock in place of chicken stock.

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