Ingrédients pour Moroccan Soup To Fill The Tummy
- Not found in recipe, recipe uses chicken instead
- 1 tsp ground turmeric
- Black pepper, to taste
- 1 tsp ground cinnamon
- 1 tbsp grated fresh ginger
- Not found in recipe, recipe uses olive oil instead
- 3 celery stalks, chopped
- 1 large onion, chopped
- Not found in recipe, recipe uses cilantro instead
- 1/2 cup chopped fresh cilantro, plus extra for garnish (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- To taste
- Not found in recipe, recipe uses chickpeas instead
- 1 (15 ounce) can, rinsed and drained
- Not found in recipe
- Not found in recipe
- 2 tbsp olive oil
- 3 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 6 cups chicken broth
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 tbsp fresh lemon juice
- Plain yogurt, for serving (optional)
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Comment préparer Moroccan Soup To Fill The Tummy
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and ginger and cook for another minute until fragrant.
- Stir in the turmeric, cumin, coriander, cinnamon, and paprika. Cook for 1 minute, stirring constantly, to toast the spices.
- Add the chicken broth, diced chicken, chickpeas, and tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the zucchini and green beans. Simmer for another 15 minutes, or until the vegetables are tender.
- Stir in the chopped cilantro and lemon juice before serving. Season with salt and pepper to taste.
- Serve hot with a sprinkle of extra cilantro and a dollop of plain yogurt (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
25g
Fat
31g
Carbs
8g
