Moroccan Soup with Chicken

Prep: 15 min 

Cook: 55 min 

Makes: 5 servings 

Calories: 403 g/serv 

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

Ingredients 

• 1 tsp cooking oil or fat
• 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
• 1 pinch salt
• 1 12-oz can tomatoes, chopped
• 2 cups sweet potato chopped
• 32 oz chicken broth
• 1 rounded Tbs harissa paste
• 2 Tbs coriander, divided
• 1 1/2 cup lentils, cooked 
• 1 12-oz can chickpeas, drained
• 2 lbs skinless chicken thighs cut into 1 inch pieces
• 2 Tbs tomato paste

  GARNISH (optional)

• Greek yogurt, lemon, sliced almonds

Instructions 

1. 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.
2.  Add cumin, cinnamon, fresh ginger, turmeric, and salt to the pot. Cook for 2 minutes until toasted and fragrant.
3. Stir in the chopped tomatoes, chopped sweet potatoes, chicken broth, harissa paste, and 1 tablespoon of coriander. Bring the mixture to a simmer and let cook for 15 minutes.
4. Add the cooked lentils, drained chickpeas, and chicken thighs cut into 1-inch pieces into the pot. Add the remaining 1 tablespoon of coriander. Simmer on low heat for 30 minutes, stirring occasionally.
5. Serve the soup with a dollop of Greek yogurt, a wedge of lemon, and a sprinkling of sliced almonds on top, if desired.