Moroccan Chicken Soup


moroccan chicken soupPicture this: your week has been so busy you don’t even have time to make a lunch. You continue to go out for every meal and those $12 lunches really start to become a dent in your pocketbook. What if you had a dish you could truly savor throughout the week? This is why soups make for a great lunch! They’re easy to create, delicious, and last forever! You can even freeze half to have another week. The chickpea topping adds a nice crunch in this tasty Moroccan style soup.

Serves: 4 to 6

Hands-on time: 40 minutes

Total Time: 1 hours 40 minutes

Gluten free, dairy free


Roasted Chickpeas

1½ cups cooked chickpeas or 1 15 oz. BPA free can, drained and rinsed, patted dry

1½ tbsp coconut oil

Pinch sea salt

¼ tsp ground cumin

¼ tsp cayenne

⅛ ground cinnamon

Pinch ground ginger


2 tbsp coconut oil

2 stalks celery, diced

1 carrot, diced

1 yellow onion, diced

1¼ tsp ground turmeric

¾ tsp each ground ginger and cinnamon

½ tsp ground cumin

Pinch ground black pepper

1 18-oz jar unsalted diced tomatoes (with juices)

1 tsp sea salt

2 sweet potatoes, peeled and diced (about 1 lb)

6 cups low-sodium chicken or vegetable broth

2 cups diced or shredded cooked chicken

¼ cup each chopped fresh cilantro and flat-leaf parsley

3 cups lightly packed fresh spinach leaves

1 lemon, cut into wedges


  1. Cook the chicken beforehand. I put the chicken into a crock pot on low for 6 hours with a little chicken broth. You can also place the chicken into a saucepan and pour enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink (about 10-12 minutes). Transfer to a bowl and shred the chicken with two forks.
  2. Prepare the chickpeas. Preheat oven to 400℉. Place chickpeas on a parchment-lined baking sheet; remove any loose skins. Roast for 20 minutes. Add 1½ tsp oil and salt; toss. Return to oven and roast for 15 or 20 minutes more, until golden brown. (If you hear any popping, that is just fine!)
  3. Turn oven off, toss chickpeas with ¼ tsp cumin, ¼ tsp cayenne, ⅛ tsp cinnamon and pinch of ginger. Return to oven with door closed and heat off for 1 hour, or until crunchy. Set aside to cool.
  4. In a medium stockpot on medium, heat 2 tbsp oil. Add celery, carrots, onion and cook until tender, about 6 minutes. Add 1¼ turmeric, ¾ tsp each ginger and cinnamon, ½ tsp cumin and black pepper and cook for 1 minute, stirring. Add tomatoes and 1 tsp salt. Cook until you start to scent deliciousness, about 2 minutes!
  5. Add potatoes and broth and bring to a boil. Reduce heat to low and simmer, covered for 20 to 25 minutes, until potato is tender.
  6. Add chicken, cilantro and parsley and heat through, 2-3 minutes. Add additional broth to thin out as desired; season with additional salt. Stir in spinach and top with chickpeas. Cut lemon wedges and serve.
  7. Enjoy!

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