1. SOUP:. 2. Sauté onion in oil in a large pot over medium heat until onion is soft, 5 minutes. 3. Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes. 4. Cook 1 minute. 5. Deglaze pot with wine, reduce until liquid is nearly evaporated. 6. Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives. 7. Bring to a boil. 8. Reduce heat to medium-low; simmer soup for 10 minutes. 9. Season with salt and pepper. 10. Garnish soup with cilantro and almonds. 11. Serve with Apricot Couscous and E N J O Y! 12. APRICOT COUSCOUS:. 13. Bring water honey, oil, lemon juice, zest and salt to a boil in a saucepan. 14. Remove from heat. 15. Stir in couscous and apricots: cover and let stand until water is absorbed, about 5 minutes. 16. Fluff couscous with a fork before serving with soup. ---------------------------------------------------------------------------
Nutrition
Ingredients
