Moroccan Chicken Soup with Chickpeas and Sweet Potatoes

Steps to make

1. 1

   Cook onions and garlic

   3 min
   

   In a large pot over medium heat, heat 2 tablespoons extra-virgin olive oil. Add 1 cup chopped onion and 2 minced garlic cloves. Cook, stirring occasionally, until softened, 2-3 minutes.

2. 2

   Add spices

   1 min
   

   Stir in 1 ½ teaspoons ground cumin, ½ teaspoon ground cinnamon, and ¼ teaspoon cayenne pepper. Cook, stirring, for 1 minute.

4. 3

   Add broth and chicken

   20 min
   

   Add 8 cups low-sodium chicken broth and 2 pounds bone-in chicken breasts. Cover, increase the heat to high and bring to a simmer. Once at a simmer, uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching the bone reads 165 ℉, 20 to 22 minutes. Skim any foam from the surface while the chicken cooks.

5. 4

   Shredd chicken

   3 min
   

   Transfer the cooked chicken to a plate. Once cool enough to handle, remove the meat from the bones and shred it using two forks.

6. 5

   Add vegetables

   10 min
   

   Add 3 cups diced sweet potatoes, 2 cups diced bell peppers and 2 cups green beans and return to a simmer. Cook until the vegetables are tender, 5 to 10 minutes.

7. 6

   Add chicken, salt and pepper

   3 min
   

   Stir in the shredded chicken, chickpeas, 1 ¼ teaspoons salt, and ½ teaspoon ground black pepper and cook until heated through, about 3 minutes.

8. 7

   Add harissa

   1 min
   

   Remove from the heat and stir in harissa to taste.

9. 8

   Serve

   

   Ladle the soup among serving bowls and serve hot.