Moroccan Chicken Chickpea Soup

This is a delicious hearty good for you soup.

serves: 4  Prep: 10 min Cook: 15 min

Moroccan Chicken Chickpea Soup

2 tbsp olive oil

1 large red onion diced

5 cloves garlic, minced

1/2 tsp. crushed red pepper

2 cups fresh baby spinach

1/2 red pepper diced

2 tsp. ground cumin

4 cups chicken stock

1 can (15-16oz) chickpeas, rinsed

1 can (14.05oz) diced fire roasted tomatoes

2 boneless, skinless chicken breasts cut into bite size pieces or shredded rotisserie chicken

1 cup cilantro chopped

1 1/2 tsp lemon zest

  1. In a large pot, heat olive oil over medium. Add onion, carrots, red pepper; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 4 minutes. Stir in garlic, cumin and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Stir in stock, chickpeas, tomatoes. In a blender, puree 2 cups of the mixture. Stir the puree into the stew, season and bring to boil.
  2. Reduce heat to medium-low. Add the chicken and spinach and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes. OR shred a pre-cooked rotisserie chicken. Serve with cilantro and lemon zest.

Enjoy this recipe inspired by Rachael Ray.

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