Moroccan Imperial & Coastal
Moroccan Chicken Soup
Gently simmered chicken, chickpeas and tomatoes, warmed with garam masala. It comes to the table with chopped cilantro and lemon wedges.
40 min · Serves 5 · Easy
5
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 10 min · 40 min total
- easy
- 1
Remove the skin from the chicken. Shred meat into bite-sized pieces. Heat oil in dutch oven over medium until it shimmers. Cook onion until lightly browned, about 5 minutes. Stir in garam masala and cook until fragrance, about 30 seconds.
- 2
Add broth and tomatoes; bring to simmer. Stir in chickpeas, zucchini and couscous. Cook, covered, until couscous is tender, about 8 minutes.
- 3
Stir in chicken. Season with salt and pepper. Serve with chopped cilantro and lemon wedges.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
