Moroccan Chicken Soup
A soup of chicken, chickpeas and zucchini, seasoned with cumin and ginger and simmered on the stove.
30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 15 min · 30 min total
- medium
- 1
Put the oil in a deep, heavy skillet over medium-high heat. Add chicken to the skillet, raise the heat to high, and stir once or twice.
- 2
When chicken has browned, add the onion, cumin, ginger, and paprika. Stir and cook for 1 minute.
- 3
Add the stock to the skillet and stir, scraping any bits from the bottom. Cover and bring to a boil, about 2 minutes.
- 4
Meanwhile, trim the zucchini and slice in half lengthwise, next cut crosswise into 1/4-inch-wide half-moons.
- 5
When the soup comes to a boil, add the zucchini and the couscous to the skillet, stir, and cover.
- 6
Add chickpeas to the skillet. Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 minutes.
- 7
Season with salt and pepper to taste. Stir cilantro into the soup, cook for 1 minute, and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
