Description
A high-protein Moroccan Chicken Soup with Chickpeas, bursting with flavor and warmth, perfect for chilly evenings.
Ingredients
Scale
- 1 lb Boneless Skinless Chicken Thighs
- 1 medium Onion
- 2 medium Carrots
- 3 cloves Garlic (Minced)
- 1 tbsp Fresh Ginger (Grated)
- 2 tbsp Tomato Paste
- 1 tbsp Cumin
- 1 tbsp Coriander
- 1 tbsp Smoked Paprika
- 1 tsp Cinnamon
- 1 tsp Turmeric
- 1/4 tsp Cayenne
- 2 cups Butternut Squash (Cubed)
- 1 medium Red Bell Pepper (Diced)
- 4 cups Chicken Stock
- 1 can Chickpeas (Drained and rinsed)
- 2 cups Baby Spinach
- 2 tbsp Lemon Juice (Freshly squeezed)
- 1/2 cup Greek Yogurt (Optional)
Instructions
- In a large Dutch oven, heat a tablespoon of olive oil over medium heat until shimmering. Season the chicken thighs with salt and pepper, then add them to the pot. Cook until browned on one side, about 5-6 minutes. Flip and brown the other side for an additional 2-3 minutes, then remove and set aside.
- Add the diced onion and sliced carrots to the Dutch oven, sauté for about 5 minutes until they soften and begin to caramelize.
- Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Mix in tomato paste, cumin, coriander, smoked paprika, cinnamon, turmeric, and cayenne, stirring for 1 minute until the spices become fragrant.
- Add cubes of butternut squash and diced red bell pepper, stirring to coat in the spices. Cook for an additional 1-2 minutes.
- Pour in chicken stock, scraping up any browned bits from the bottom of the pot. Return the chicken thighs and add drained chickpeas. Stir to combine.
- Cover and bring to a gentle simmer. Cook for 15-20 minutes, or until the squash is tender and the chicken is cooked through.
- Stir in baby spinach and cook until it wilts, about 1-2 minutes. Add lemon juice and adjust seasoning with salt and pepper.
- Serve hot, garnished with yogurt and cilantro.
Notes
- For a leaner option, replace chicken thighs with chicken breast.
- Use vegetable broth for a vegetarian version.
- Adjust cayenne for desired spice level.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 100 mg