Moroccan Chicken and Chickpea Soup
Prep: 10 minutes
Cook: 20 minutes
Makes: 4 servings
2 tbsp. Harissa Olive Oil
1 large red onion, diced
1/2 lb. carrots, peeled, quartered, and sliced
5 cloves garlic, minced
1 can chickpeas, drained and rinsed
4 cups chicken stock
1 can diced tomatoes
2 boneless, skinless chicken breasts cut into bite sized pieces
1 cup cilantro leaves
1 1/2 tsp lemon zest
In a large pot, heat the Harissa Olive Oil over medium. Add the onion and carrots, seasoning with salt and pepper. Cook, stirring occasionally, until the vegetables soften -- about 4 minutes. Stir in garlic and cook until fragrant -- about 1 minute. Stir in the stock, chickpeas and tomatoes and bring to a boil.
Reduce heat to medium-low. Add the chicken and simmer until chicken is cooked through -- about 10 minutes.
Add the cilantro and lemon zest, and simmer until ready to serve.