One-Pot Moroccan Chicken Chickpea Soup
Packed with juicy chicken, tons of veggies and chickpeas, and cozy Moroccan spices, this one-pot Moroccan chicken chickpea soup is going to quickly become a dinner regular!
Servings 6 -8 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 2 medium carrots medium-diced
- 2 stalks celery medium-diced
- 3 cloves garlic minced
- 1 lb boneless skinless chicken breasts medium-diced
- 1 teaspoon ground cumin
- 1-1/2 teaspoons ground curry
- 1/2 teaspoon tumeric
- 1/4 cup tomato paste
- 1 can 15 oz chickpeas, drained
- 1 can 15 oz diced tomatoes, undrained
- 3 cups chicken broth
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
Instructions
- In a dutch oven or medium pot over medium-high heat, heat olive oil until shimmery. Saute onion, carrots, celery, garlic, and chicken until veggies are tender and chicken is cooked through.
- Reduce heat to medium and add spices and tomato paste. Cook for 2 minutes, then add chickpeas, tomatoes, and chicken broth. Bring soup to a simmer, then reduce heat to low and let simmer covered 20 minutes.
- Stir in parsley, and salt and pepper to taste into soup. Serve hot and enjoy!