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Moroccan Chicken Soup with Chickpeas & L




Source of Recipe


Curves magazine






List of Ingredients



• 1 tablespoon olive oil
  
• 2 cups chopped onion
  
• 1 Tablespoon grnd cumin
  
• 2 teaspoons grnd ginger
  
• 8 cups low sodium chicken broth
  
• 1- 28 ounce can crushed tomatoes, undrained
  
• 1- 15 ounce can chickpeas, rinsed and drained
  
• 1/2 cup lentils
  
• 1/2 cup uncooked long grain rice
  
• 1/4 teaspoon crumbled saffron threads
  
• 3 cups diced or shredded cooked chicken (rotisserie chicken is good)
  
• finely chopped cilantro
  
• finely chopped parsley
  






Instructions



1. 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.
   
2. 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.
   
3. Stir in the chicken. Just before serving, stir in the cilantro and parsley.
   






Final Comments


Serves 8. 258 calories per serving.