Moroccan Chicken Soup

* taken from America's Test Kitchen: Best Simple Recipes

Serves 4-6 people

Ingredients:

1 Tbs vegetable oil

1 onion, chopped fine

2 tsp garam masala (if not available at the grocery store: substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper, then measure out 2tsp)

5 cups low sodium chicken broth

1 14oz can diced tomatoes

2 16oz cans chickpeas, drained and rinsed

2 zucchini, cut into 1/2 inch pieces

1/2 cup plain couscous

1 rotisserie chicken, skin discarded and meat shredded

Directions:

1. Heat oil in Dutch oven over medium heat until shimmering. Cook onion until lightly browned (5 mins). Stir in garam masala and cook until fragrant (30 secs).

2. Add broth and tomatoes and bring to simmer. Stir in chickpeas, zucchini, and couscous and cook, covered, until couscous is tender (8 mins). Stir in chicken. Season with salt and peppper. Serve.

*this can easily be made into a vegan recipe by subbing the chicken broth for vegetable broth, and omitting the chicken