Moroccan Chicken Vegetable Soup

INGREDIENTS (Serves 4) ◆ 2tbsp olive oil ◆ 1 small onion, finely

chopped ◆ 3 cloves garlic, minced ◆ 2 large carrots, peeled

and diced ◆ 1 large red pepper,

cored and diced ◆ 2tsp smoked paprika ◆ 2tsp ground cumin ◆ 1½tsp ground coriander ◆ ½tsp ground cinnamon ◆ 1 pinch cayenne ◆ 725g canned chopped

tomatoes ◆ 1250ml chicken stock ◆ 4 skinless chicken

thighs, boned ◆ 475g canned chickpeas,

in water, drained ◆ 3 spring onions, sliced ◆ 1 small bunch coriander,

leaves only, chopped ◆ Salt and freshly ground

black pepper

1 Heat the olive oil in a large saucepan or casserole dish set over a medium heat until hot. Add the onion, garlic, carrots, red pepper, and a pinch of salt, sweating for 6-8min until softened. 2 Stir in the ground spices and cook for a minute or so until aromatic. Stir in the chopped tomatoes and stock, bringing the soup to a simmer. Once simmering, position the chicken thighs in the soup, making sure they are submerged. 3 Partially cover with a lid and cook over a slightly reduced heat at a gentle simmer for 30-40min until the thighs are cooked through; add the chickpeas after 10min. 4 Once the chicken is cooked through and ready, season the soup with salt and pepper. Serve from the saucepan or dish, scattered with sliced spring onions and some chopped coriander.