This traditional Moroccan soup is often eaten to break the fast during Ramadan. It may be prepared with lamb, chicken or beef.
15m
PREP TIME
35m
COOK TIME
223
CALORIES
18
INGREDIENTS
Servings: 12 (1 cup)
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Coriander
- 1/2 teaspoon McCormick Gourmet™ Organic Paprika
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Turmeric
- 1 1/4 pounds boneless skinless chicken thighs, cut into 1/2-inch cubes
- 1 1/2 teaspoons salt
- 4 cups 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
INSTRUCTIONS
- 1 Heat oil in 5-quart saucepot or Dutch oven on medium heat. Add onion, cinnamon, cumin, pepper, coriander and turmeric; cook and stir 3 minutes or until onion is tender. Add chicken and salt; cook and stir 2 minutes
- 2 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
- 3 Stir in cilantro and parsley. Ladle into soup bowls and serve
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