Description
Lemon Chicken Chickpea Soup is a vibrant Moroccan-inspired dish combining tender spiced chicken thighs, nutty chickpeas, fragrant basmati rice, and a bright lemony finish. This hearty and flavorful soup is both comforting and nutritious, perfect for warming up on a chilly day.
Ingredients
Scale
Chicken and Spices
- 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
Vegetables and Aromatics
- 2 tablespoons extra virgin 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 tablespoons)
- 1 teaspoon grated fresh ginger (or powdered ginger)
- 2 bay leaves
Soup Base and Add-ins
- 6 cups chicken stock
- 2-3 strips lemon zest from one lemon
- 2 tablespoons lemon juice
- 1/3 cup basmati rice
- 1 15-ounce can chickpeas, drained, or 1 1/2 cups cooked chickpeas
Garnish
- Cilantro or parsley for garnish
Instructions
- Coat the chicken pieces with the spices: In a medium bowl, whisk together salt, turmeric, cumin, and black pepper. Add the chicken pieces and toss until they are evenly coated with the spice mixture.
- Brown the chicken in olive oil: Heat the olive oil in a large, thick-bottomed soup pot over medium-high heat. Add the spiced chicken pieces and brown lightly on all sides, about 5 to 7 minutes total. Once browned, remove the chicken from the pot and set aside in a bowl.
- Sauté the onions, celery, garlic, and ginger: In the same pot, add the chopped onion and celery. Sauté until lightly browned and softened, about 5 to 6 minutes. Then add the minced garlic and grated ginger, cooking for an additional minute to release their aromas.
- Add the chicken, stock, bay leaves, and lemon zest strips, then simmer: Return the browned chicken to the pot. Add the chicken stock, bay leaves, and lemon zest strips. Bring the mixture to a gentle simmer, then cover and let simmer for 15 minutes to meld the flavors.
- Add the rice, chickpeas, and lemon juice, then simmer further: Stir in the basmati rice, chickpeas, and fresh lemon juice. Continue to simmer the soup uncovered for another 20 minutes until the rice is tender and fully cooked.
- Finish and season: Remove and discard the bay leaves and lemon zest strips. Taste the soup and adjust salt and pepper as needed. Garnish with freshly chopped cilantro or parsley before serving.
Notes
- This delicious Moroccan-inspired soup brings bright, warm flavors ideal for cold winter days.
- You can substitute chickpeas with other beans if preferred.
- For extra heat, add a pinch of chili flakes during the sautéing step.
- Use fresh lemon zest and juice for the best citrus brightness.
- Serve with crusty bread or flatbread for a complete meal.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 426 kcal
- Sugar: 10 g
- Sodium: 1049 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 122 mg
