Lemon Chicken Chickpea Soup

Moroccan inspired lemon chicken soup with chickpeas, rice, turmeric, and cumin. Delicious!
Ingredients

Main Course
  • 1 1/4 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 2 Tbsp olive oil
  • 1 onion, chopped (about 1 1/2 cups)
  • 1 celery rib, chopped (about 1/3 cup)
  • 4 cloves garlic, minced (about 1 1/2 Tbsp)
  • 1 teaspoon grated fresh ginger (or powdered ginger)
  • 2 bay leaves
  • 6 cups chicken stock
  • 2-3 strips of lemon zest from one lemon
  • 2 Tbsp lemon juice
  • 1/3 cup basmati rice
  • 1 15-ounce can chickpeas, drained
  • Cilantro or parsley for garnish

Special Equipment:
  • 6-quart electric or stovetop pressure cooker (like an Instant Pot)
Directions
  • Coat the chicken pieces with the spices: Whisk the salt, turmeric, cumin, and black pepper together in a medium bowl. Add the chicken pieces and toss with the spices to coat.
  • Brown the chicken in olive oil: Heat olive oil in a large, thick-bottomed soup pot on medium high. Add the chicken pieces and brown lightly on all sides, 5-7 minutes total. Remove chicken to a bowl and set aside.
  • Sauté onions, celery, garlic, ginger: Add the chopped onion and celery to the pot. Sauté until lightly browned, about 5 to 6 minutes. Add the garlic and ginger and cook a minute more.
  • Add chicken, stock, bay leaves, lemon zest strips, then simmer: Add the chicken pieces back to the pot. Add the stock, bay leaves, lemon zest strips. Bring to a simmer and simmer for 15 minutes.
  • Add rice, chickpeas, lemon juice, simmer: Add the rice, chickpeas, and lemon juice. Bring to a simmer and cook for 20 minutes, until the rice is cooked through.
  • Add salt pepper to taste: Remove bay leaves and lemon peel strips. Add salt and pepper to taste. Garnish with cilantro or parsley to serve.

Print Recepie

You may also like