Moroccan Chicken Soup with Chickpeas
Moroccan Chicken Soup with Chickpeas is tender chicken thighs and vibrant veggies simmered in warm, fragrant spices. It’s a comforting meal that's great for meal prep!
Servings: 8 servings
Calories: 276kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1.5 lbs. boneless skinless chicken thighs trimmed and cut into 1" cubes; see note 2
- 1 onion chopped
- 2 medium carrots chopped
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger see note 3
- 1 tablespoon tomato paste
- 1.5 teaspoons ground cumin
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper see note 4
- 3 cups cubed butternut squash
- 1 large red bell pepper chopped
- 4 cups chicken stock use up to 6 cups total if you prefer more liquid
- 15 ounces chickpeas rinsed and drained
- 4 cups baby spinach
- 1/2 lemon juiced; about 2 tablespoons
- salt and pepper to taste
- freshly chopped cilantro and plain Greek yogurt, for serving optional
Instructions
- Heat 1 tablespoon of the olive oil in a Dutch oven or large pot over medium heat. Add the chicken thighs along with salt and pepper, to taste, and cook until browned, about 5-6 minutes. Remove with a slotted spoon and transfer to a bowl. The chicken won't be cooked through -- it will finish cooking in the soup.1 tablespoon olive oil, 1.5 lbs. boneless skinless chicken thighs
- Add another tablespoon of oil to the pot as needed. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic and ginger and cook 30 seconds longer, then add the tomato paste and spices and cook 1 minute more. Stir in the bell pepper and butternut squash and cook for 1-2 minutes longer.1 onion, 2 medium carrots, 3 cloves garlic, 1 tablespoon freshly grated ginger, 1 tablespoon tomato paste, 1.5 teaspoons ground cumin, 1 teaspoon coriander, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric, 1/4 teaspoon cayenne pepper, 3 cups cubed butternut squash, 1 large red bell pepper
- Add the chicken stock and scrape up any brown bits from the bottom and sides of the pan. Bring to a boil, then reduce the heat and add the chicken back to the pot along with the chickpeas. Simmer for 15-20 minutes until the butternut squash is tender and the chicken is cooked through.4 cups chicken stock, 15 ounces chickpeas
- Remove from heat and stir in the spinach until wilted, followed by the fresh lemon juice. Taste and adjust the seasoning as desired.4 cups baby spinach, 1/2 lemon, salt and pepper
- Serve the soup topped with freshly chopped cilantro and plain Greek yogurt as desired. Enjoy!freshly chopped cilantro and plain Greek yogurt, for serving
Notes
- Pro tip: Prep the vegetables 1-2 days in advance to make soup prep go even more quickly.
- Sub the chicken thighs with chicken breast if desired. Omit the chicken to make this recipe vegetarian.
- Freeze fresh ginger root in a zip top bag, then grate with a Microplane zester peel and all!
- Sub the cayenne pepper with red pepper flakes or harissa paste. Add more for extra spicy flavor, or omit it entirely if you are spice intolerant.
- Store the soup in the refrigerator for up to 3 days, or freeze for up to 3 months.
Nutrition
Calories: 276kcal | Carbohydrates: 29g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 158mg | Potassium: 897mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10337IU | Vitamin C: 49mg | Calcium: 98mg | Iron: 4mg