Moroccan Soup with a kick
Recipe submitted by Linda Curtis
2 tablespoons olive oil
1 medium onion, coarsely chopped
3 tbsp tomato paste
2 tsp ground coriander
2 tsp ground cumin
5 garlic cloves, minced
2 tsp Al'Fez Harissa
6 chicken legs or thighs
3 small tomatoes, peeled, seeded, and coarsely chopped
1 large carrot, peeled, and cut into 1/4-inch slices
1 medium potato, peeled and cubed
6 ounces pumpkin or winter squash, peeled and cut into 1/2-inch cubes
8 cups chicken broth
1 medium zucchini, diced
One can garbanzo beans, drained tinned or dried
1/3 cup Moroccan Spiced Couscous
Salt and freshly ground pepper to taste
1. In a large soup pot or Dutch oven, heat the oil over medium-high heat. Cook the onion, stirring occasionally until golden, 4 to 5 minutes.
2. Add the tomato paste, coriander, cumin, garlic, and harissa. Stir to blend. Add the chicken. Stir to coat. Reduce heat to medium.
3. Add the tomatoes, carrot, potato, pumpkin, and broth. Cover and cook until the vegetables are tender, 35 to 40 minutes. transfer the chicken to a plate.and remove skin and bones and place chicken back into the pot.
4. Add the zucchini, garbanzo beans, and couscous. Continue cooking until the couscous is tender, 12 to 15 minutes. Season with salt and pepper to taste how much you use depends on your own taste, it is quick and easy!