Casablanca Chicken Soup
Category : Soups and Stews
22 ml vegetable oil 1 1/2 tbsp
1 onion, chopped
2 garlic cloves, minced
10 ml packed brown sugar 2 tsp
5 ml paprika 1 tsp
5 ml ground cumin 1 tsp
salt & pepper to taste
pinch hot pepper flakes
1 can whole tomatoes, with juice (28 oz / 796 ml)
1 chicken breast, skinless bone-in
375 ml chicken broth 1 1/2 cup
1 can chickpeas, drained & rinsed (19 oz / 540 ml)
30 ml fresh cilantro, chopped 2 tbsp
1/2 lemon, finely grated zest & juice 1/2
In large saucepan, heat oil over medium heat. Add onion and saute for about 5 minutes or until softened. Add garlic, brown sugar, paprika, cumin, salt, pepper and hot pepper flakes. Saute for a minute.
Add tomatoes with juice, breaking them up with spoon. Add chicken and broth. Bring to boil. Reduce heat to low and cover. Simmer, stirring occasionally, for about 25 minutes or until chicken is no longer pink inside.
Remove from heat and transfer chicken to plate. When cool enough to handle, shred chicken, discarding bone and return to soup. Stir in chickpeas and bring to boil over medium-high heat. Reduce heat and simmer, uncovered, stirring often for 5 minutes. Stir in cilantro, lemon zest and lemon juice.