Moroccan Chicken and Saffron Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 ½ tbsp garlic oil1 medium white onion, diced½ lb boneless, skinless chicken thighs, cut into bite size pieces1 large red or orange bell pepper, diced1 medium zucchini, diced4 cloves garlic, minced¼ tsp crushed saffron¼ tsp ground turmeric¼ tsp cinnamon¼ tsp cumin¼ tsp paprikapinch ground cardamom½ tsp coarse-ground black pepperpinch red pepper flakes ¼ tsp Kosher salt19 oz canned no-salt-added chickpeas, drained and rinsed3 ½ cups (one 29-oz can) no-salt-added diced tomatoes1 cup no-salt-added chicken broth3/4 cup uncooked whole wheat Israeli couscous
Heat oil in a heavy pot or Dutch oven.
Add onion and cook, stirring, for 5-10 minutes or until beginning to turn golden.
Add chicken and brown all over, then add pepper, zucchini and garlic and cook until vegetables begin to soften.
Stir in spices and salt until fragrant, then add the chickpeas, tomatoes, broth and couscous. Simmer until chicken and couscous are cooked through, about 25 minutes.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add onion and cook, stirring, for 5-10 minutes or until beginning to turn golden.
Add chicken and brown all over, then add pepper, zucchini and garlic and cook until vegetables begin to soften.
Stir in spices and salt until fragrant, then add the chickpeas, tomatoes, broth and couscous. Simmer until chicken and couscous are cooked through, about 25 minutes.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 209.0
- Total Fat: 5.2 g
- Cholesterol: 21.3 mg
- Sodium: 608.9 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 6.4 g
- Protein: 12.5 g
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