Moroccan Chickpea Soup with Lemon-Apricot Couscous

I’m going to say something shocking. Get ready. Here it is: I am sick and tired of chicken always thinking it’s invited to dinner. Every time I open the freezer, there it is, that bag of Costco frozen chicken tenders, front and center, waiting for the inevitable invitation. It’s not that I don’t appreciate all the good times we have had together – and there have been many. It’s just that I get tired of trying to make new conversation with my old chicken.

So when I found this intriguing recipe for Moroccan spiced chicken soup with apricot couscous I took a very bold step. I closed the freezer and told chicken, “nope, not tonight.” Instead I added an extra can of garbanzo beans to the pot and renamed the recipe Moroccan Chickpea Soup with Apricot Couscous.

And I am really sorry I don't have a picture. The photographer will be home for Thanksgiving next week and maybe, just maybe she'll help me out.



Moroccan Chickpea Soup

adapted from Cuisine at Home

Heat 2 tablespoons olive oil in a Dutch oven.

Add:
2 cups diced onion

Saute until onion is soft, about 5 minutes.

Add:
2 tablespoons fresh ginger, minced
2 garlic cloves, minced
1 teaspoon each: paprika, ground coriander
½ teaspoon each: cumin, cinnamon, cardamom
¼ teaspoon each: turmeric, nutmeg, red pepper flakes

Cook over medium heat for about 1 minute until spices are fragrant.

Deglaze pan with:

½ cup dry white wine or chicken stock

Reduce until nearly evaporated, then stir in:

4 cups chicken broth
2 (15 oz.) cans chickpeas, drained and rinsed
1 ( 28 oz.) can whole peeled tomatoes in puree, chopped to your liking
1 (13.75 ounce) can artichoke hearts or bottoms, chopped (NOT the marinated kind)
Salt and pepper to taste

Bring to a boil, reduce heat to medium-low, and simmer at least 10 minutes or up to 1 hour. Serve with a big scoop of lemon-apricot couscous.

Lemon-Apricot Couscous

*2 cups water
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon fresh lemon juice
minced zest of one lemon
pinch of salt
1 cup dry instant couscous
¼ cup dried apricots, diced

Bring water, honey, oil, lemon juice, zest, and salt to a boil in a saucepan. Off heat, stir in couscous and apricots; cover and let stand until water is absorbed, about 5 minutes. Fluff with a fork before serving. *Adjust amount of water to the brand of couscous.

Notes on Recipe:
If you want to invite chicken to dinner go right ahead, I won't think any less of you. Just add a cup or two of shredded rotisserie chicken to the pot when simmering and use just one can of chickpeas.