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!
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 6-8 servings
1medium onionfinely diced
1lbboneless skinless chicken breastsmedium-diced
1can15 oz chickpeas, drained
1can15 oz diced tomatoes, undrained
2tablespoonsminced fresh parsley
Salt and pepper to taste
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!