Algerian Chicken Chorba with Chickpeas

Ingredients

• 1 lb boneless, skinless chicken thighs, diced
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 can diced tomatoes
• 1 can chickpeas, drained
• 5 cups low-sodium chicken broth
• 1/3 cup fine vermicelli
• 1/3 cup chopped cilantro
• Kosher salt and black pepper

Steps

1. Brown the chicken in oil in a soup pot; transfer to a plate.
2. Cook onion, carrots and celery until softened, then add garlic, coriander and cinnamon.
3. Add tomatoes, chickpeas, broth and chicken; simmer 20 minutes.
4. Stir in vermicelli and cook until tender and the chicken reaches 165°F, 6 to 8 minutes.
5. Season and finish with cilantro.

Allergen note: Contains wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.