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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This exotic tasting soup only looks difficult; all the ingredients can be found in any supermarket. Serve with Lemon-apricot couscous. Yum! Ingredients:
2 tbl. olive oil |
2 c. onion, diced |
2 tbl. fresh ginger, minced |
1 tsp. paprika |
1 tsp. ground coriander |
1/2 tsp. cumin |
1/2 tsp. cinnamon |
1/2 tsp. cardamom |
1/4 tsp. ground tumeric |
1/4 tsp. nutmeg |
1/ tsp. red pepper flakes |
1/2 c. dry white white |
4 c. chicken broth |
3/4 lb. cooked chicken, shredded |
1 can chickpeas, drained & rinsed (15 oz.) |
1 can diced tomatoes w/ juice (14.5 oz.) |
1 can artichoke hearts, drained & quartered (13.75 oz.) |
1/4 c. kalamata olives, pitted & quartered |
salt and pepper to taste |
fresh minced cilantro - garnish |
toasted almond slivers - garnish |
Directions:
1. Saute onion over medium heat until soft, 5 minutes.
2. Add ginger, garlic and seasonings. Cook for one minute.
3. Deglaze pot with wine, reduce until nearly evaporated.
4. Stir in broth, chicken, chick peas, tomatoes, artichoke and olives.
5. Bring to a boil, reduce to medium-low, and simmer 10 minutes.
6. Season with salt and pepper.
7. Garnish with cilantro and almonds.
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