Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken and Chickpea Soup 4.1 (33) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 30 mins Servings: 6 Cumin, coriander, and cinnamon give this easy soup an exotic Moroccan flavor. With bits of tender chicken and carrots, it makes a satisfying lunch. Ingredients 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 ¾ teaspoon ground cumin ¾ teaspoon ground coriander ¼ teaspoon ground cinnamon 2 medium carrots, cut into ¼-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 Directions 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, 50 minutes. 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 before serving. Cook's Notes Lemon zest, garlic, and cilantro on top give this soup extra zing. Rate it Print