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Cayenne's Moroccan chicken soup

Time 45 minutes
Yields Serves 6
Cayenne’s Moroccan chicken soup
(Kirk McKoy / Los Angeles Times)
1

Add the oil to a large pot heated over medium-high heat until hot. Stir in the onion and saute until softened and starting to color, 2 to 3 minutes. Stir in the garlic.

2

Stir in the carrots, celery, chicken, garbanzo beans, tomato, bay leaves, basil, curry powder and cinnamon. Season with one-half teaspoon each of salt and pepper. Stir for a few minutes to warm the vegetables.

3

Stir in the cracked wheat and 4 cups broth, and bring to a boil over medium-high heat, stirring frequently.

4

Reduce the heat to a simmer and cook, loosely covered, until the vegetables are tender, about 15 minutes, stirring occasionally. Taste and adjust the seasoning as desired; we added an additional three-fourths teaspoon salt (seasoning will vary depending on the chicken broth used and personal taste). The soup may be a bit thick; add more broth to thin if desired. This makes about 1 1/2 quarts soup.

Adapted from a recipe by executive chef Noura Elnasser of Cayenne. Cracked wheat can be found at select cooking and health food stores, as well as online.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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