Moroccan Chicken & Vegetable Soup with Chickpea Croutons

This soup warms both the body and the soul.  Really enjoyed today as the office was freezing due to the a/c being so high.  Soup freezes well.  Makes enough to save for a rainy day.

Ingredients:

2 T coconut oil

2 stalks of celery, diced

1 carrot, diced

1 yellow onion, diced

1.25 t ground turmeric

3/4 t ground ginger

3/4 t ground cinnamon

1/2 t ground cumin

pinch of black pepper

1 can of unsalted diced tomatoes (18 oz)

1 t salt

2 sweet potatoes, peeled & diced

6 c low sodium chicken broth

2 c shredded or diced cooked chicken breast

1/4 c chopped flat leaf/Italian parsley

1/4 c chopped cilantro

3 c lightly packed fresh spinach leaves

Directions:
In a medium stock pot, heat coconut oil.  Add celery, carrots and onion.  Cook until tender (about 6 mins).  Add turmeric, ginger, cinnamon, cumin and pepper.  Cook 1 minute, stirring.  Add tomatoes and salt.  Cook until fragrant (about 2 mins)

Add sweet potatoes and broth; bring to a boil.  Reduce heat to low and simmer, covered, for about 20 mins or until potatoes are tender.

Add chicken, cilantro and parsley.  Heat through.  Stir in spinach.

Top each serving with chickpeas.

Enjoy!

Roasted Chick Pea Croutons

Ingredients:

1 can of cooked chickpeas, drained, rinsed

pinch of salt

1.5 T coconut oil

pinch of salt

1/4 t ground cumin

1/8 t ground cinnamon

pinch of ground ginger

Directions:
Preheat oven to 400 F
Place chickpeas on parchment lined baking sheet.  Roast for 20 mins.
Add oil and pinch of salt.  Toss
Return to oven and roast for 15 - 20 mins longer or until golden brown.

Turn oven off.  Toss chickpeas with remaining spices.  Return to oven with door closed and heat off for 1 hour.  Set aside to cool.

I enjoy a handful from time to time as a quick protein snack.

Courtesy of Clean Eating Magazine; Feb 2017