Chicken and Chickpea Soup
Cumin, coriander, and cinnamon give this soup a Moroccan flavor.
Everyday Food, December 2009
- Prep Time 15 minutes
- Total Time 1 1/2 hours
- Serves 6
- 2 teaspoons olive oil
- 4 bone-in, skin-on chicken thighs
- Coarse salt and ground pepper
- 1 large yellow onion, halved and thinly sliced
- 3 teaspoons minced garlic
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 2 medium carrots, cut into 1/4-inch-thick slices
- 6 cups low-sodium chicken broth
- 1 can (15 ounces) chickpeas, rinsed and drained
- Zest and juice of 1 lemon
- 2 tablespoons finely chopped fresh cilantro leaves
- In a large Dutch oven or heavy pot,
heat oil over medium-high. Season
chicken with salt and pepper and cook,
skin side down, until skin is browned
and crisp, about 6 minutes. Flip chicken
and cook until browned, 6 minutes.
Transfer chicken to a plate.
- Pour off all but 1 tablespoon fat from
pot. Add onion and cook, stirring occasionally,
until soft, about 4 minutes. Add
2 teaspoons garlic and spices; cook,
stirring, until fragrant, about 1 minute.
Stir in carrots and return chicken to
pot. Stir in broth.
- Bring to a boil. Reduce to a medium
simmer, partially cover, and cook
until chicken is falling off the bone,
- Remove chicken from soup. When
cool enough to handle, tear chicken into
large pieces, discarding skin and
bones. Return meat to pot. Add chickpeas
and season with salt, pepper,
and lemon juice. In a small bowl, stir
together 1 teaspoon garlic, lemon
zest, and cilantro; sprinkle over soup
Warm buttered pita bread is a delicious accompaniment.
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