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This traditional Moroccan soup is often eaten to break the fast during Ramadan. It may be prepared with lamb, chicken or beef.
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon plus 1 teaspoon McCormick Gourmet™ Moroccan Seasoning Ras El Hanout
1 1/4 pounds boneless skinless chicken thighs, cut into 1/2-inch cubes
1 1/2 teaspoons salt
4 cups Kitchen Basics® Original Chicken Stock
2 cups water
1 can (28 ounces) crushed tomatoes
1 can (15 1/2 ounces) chickpeas, garbanzo beans, drained and rinsed
1/2 cup lentils, picked over and rinsed
1/2 cup long grain rice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
Heat oil in 5-quart saucepot or Dutch oven on medium heat. Add onion and Seasoning; cook and stir 3 minutes or until onion is tender. Add chicken and salt; cook and stir 2 minutes.
Stir in stock, water, tomatoes and chickpeas. Bring to boil. Add lentils and rice. Reduce heat to low; cover and simmer 25 minutes or until lentils and rice are tender.
Stir in cilantro and parsley. Ladle into soup bowls and serve.
(Amount per serving)
To Ken: Please do not rate a recipe if you have not made it.
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I don't like garbanzo, chickpeas and lentils so I would not even begin to try this recipe.