Moroccan Chicken Soup

Moroccan Chicken Soup

2 cups Onion, diced

2 Tbsp. Olive oil
2 Tbsp. Ginger, finely chopped
1 Tbsp. garlic, minced
1 tsp. Ground paprika
1 tsp. Ground coriander
1/2 tsp. Ground cumin

1/2 tsp. Ground cinnamon
1/2 tsp. Ground Cardamom
1/4 tsp. Ground turmeric
1/4 tsp. Ground nutmeg
1/4 tsp. Red pepper flakes
1/2 cup Dry white wine
4 cups Chicken broth
3 cups Chicken, cooked and shredded
1 can Chickpeas, drained and rinsed
1 can Diced tomatoes in juice
1 can Artichoke hearts, drained and quartered
1/4 cup Olives, pitted and quartered
Salt and black pepper to taste

Method:

Deglaze pot with wine, reduce until liquid is nearly evaporated.

Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts and olives. Bring to a boil. Reduce heat to medium-low; simmer soup for 10 minutes. Season with salt and pepper.

Garnish soup with almonds. Serve with some hot couscous.

Prep: 0h35

Cooking time: 0h25
Difficulty: Easy