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Moroccan Chicken Soup




Source of Recipe


Internet


List of Ingredients




1 tablespoon olive oil
2 cups chopped onion
1 Tablespoon ground cumin
2 teaspoons grated ginger
8 cups chicken broth
1- 28 ounce can crushed tomatoes, undrained
1 pound chickpeas
1/2 cup lentils
1/2 cup uncooked long grain rice
1/4 teaspoon crumbled saffron threads
3 cups diced, cooked chicken
minced parsley


Recipe



Heat the oil in a large saucepan over medium high heat. Add the onion. Season with salt and pepper. Cook and stir for 5 minutes. Add the cumin and ginger. Cook and stir for 30 seconds.
Add the broth, tomatoes and their juices, chickpeas, rice, lentils, and saffron. Reduce heat to low, cover, and cook for 35 - 40 minutes, or until the lentils are tender.
Stir in the chicken. Just before serving, stir in the parsley.