Moroccan Chicken Soup

Prep: 10 min

Cook: 55 min 

Serves: 4 

Calories: 403 g/serv

• Protein: 38g, (38%)
• Carb: 38g, (38%)
• Fat: 11g, (24%)

Ingredients 

• 1-1/2 cup lentils, cooked 
• 1 tsp extra virgin olive oil
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 4 garlic cloves, minced
• 1 Tbs cumin
• 1 Tbs cinnamon
• 1 Tbs fresh ginger
• 1 tsp turmeric
• 12-oz can diced fire roasted tomatoes
• 2 cups chopped sweet potato (1/2" cubes)
• 4 cups broth
• 1 rounded Tbs harissa paste
• 2 Tbs chopped cilantro, divided
• 12-oz can chickpeas, drained
• 2 lbs skinless chicken thighs, in 1" cubes
• 2 Tbs tomato paste
• Salt and pepper to taste
• Slivered blanched almonds for garnish

Instructions 

1.  Begin cooking lentils separately, if needed, according to package directions. 
2.  In a large pot, heat the oil over medium heat. Add the chopped onion, celery, and minced garlic. Cook, stirring, until the vegetables are tender, about 5-7 minutes.
3.  Add cumin, cinnamon, fresh ginger, turmeric, and salt to the pot. Cook for 2 minutes until fragrant.
4.  Stir in the tomatoes, sweet potatoes, broth, harissa paste, and 1 Tbs of coriander. Bring the mixture to a simmer and let cook for 15 minutes.
5.  Add the cooked lentils, drained chickpeas, and chicken thighs to the pot. Add the remaining 1 Tbs of coriander. Simmer on low heat for 30 minutes, stirring occasionally.
6.  Serve the soup with a dollop of Greek yogurt, a wedge of lemon, and a sprinkling of sliced almonds on top, if desired.