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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!
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4.41 from 5 votes

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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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!