Moroccan Spiced Chicken, Chickpea & Vegetable Soup SERVES 8
Olive oil 2–3 lb chicken thighs 1 large onion, chopped 1 lb butternut squash, peeled and chopped 1 large carrot, peeled and chopped 1 red bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 6 cloves garlic, minced 2 tsp ground cumin 1 tsp ground cinnamon ½ tsp smoked paprika ½ tsp cayenne pepper, or to taste 1 (14–16 oz) can chopped tomatoes 3 cups cooked chickpeas, drained and rinsed 2–3 quarts chicken or vegetable stock Kosher salt and freshly ground pepper 2 lb fresh baby spinach 1. Lightly coat a large soup pot with olive oil and heat over medium-high heat. Season the chicken with salt and pepper; working in batches if necessary, brown the chicken, 2–3 minutes per side. Reserve. 2. If necessary, add a little more olive oil to the pot along with the onion, squash, carrot, and bell peppers and sauté until the onion is translucent. Add the spices and garlic and sauté 2–3 minutes more. 3. Return the chicken to the pot and add the tomatoes, chickpeas, and stock. Season with salt and pepper and stir to combine. Bring to a simmer, reduce the heat to low, and gently simmer for 45 minutes. 4. Remove soup from the heat. Remove the chicken from the pot. When the chicken is cool enough to handle, remove the meat from the bones and cut or shred into bite-sized pieces. Add the chicken back to the soup. If you have time, the soup is best made to this point, cooled to room temperature, covered, and refrigerated for several hours or overnight. 5. Bring the soup to a simmer over medium heat, stir in the spinach, and reheat to steaming. Ladle the soup into bowls or mugs and serve. 74 | www.bestofburlingtonvt.com