Lemon Chicken Chickpea Soup
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Category
Soup
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Cusine
Moroccan Cuisine
What do you need?
How to make?
Ingredients
1 1/4 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1 onion, chopped
1 celery rib, chopped
4 cloves garlic, minced
1 teaspoon grated fresh ginger
2 bay leaves
6 cups chicken stock
2-3 strips of lemon zest from one lemon
2 tablespoons lemon juice
1/3 cup basmati rice
1 15-ounce can chickpeas, drained, or 1 1/2 cups cooked chickpeas
Cilantro or parsley for garnish
Directions
Whisk the salt, turmeric, cumin, and black pepper together in a medium bowl. Add the chicken pieces and toss with the spices to coat.
Heat olive oil in a large, thick-bottomed soup pot on medium high. Add the chicken pieces and brown lightly on all sides, 5-7 minutes total. Remove chicken to a bowl and set aside.
Add the chopped onion and celery to the pot. Sauté until lightly browned, about 5 to 6 minutes. Add the garlic and ginger and cook a minute more.
Add the chicken pieces back to the pot. Add the stock, bay leaves, lemon zest strips. Bring to a simmer and simmer for 15 minutes.
Add the rice, chickpeas, and lemon juice. Bring to a simmer and cook for 20 minutes, until the rice is cooked through.
Remove bay leaves and lemon peel strips. Add salt and pepper to taste. Garnish with cilantro or parsley to serve.
