MOROCCAN CHICKEN AND GARBANZO BEAN WITH FENUGREEK SOUP

We had a wonderful Moroccan dinner one night.  Moroccan Chicken and Garbanzo Bean Soup and Fava Bean Dip with a fresh pita
bread. This is not a traditional Moroccan soup. It was created by me using ingredients and spices that are traditionally used in Moroccan
cuisine.  The main spice in this recipe is fenugreek that gives this soup a unique, slightly bitter, flavor. Enjoy this thick, rich and
full of flavor soup.

Ingredients for 4 servings:

1 1/2 pound chicken thighs, cut into serving pieces
1 big tomato, peeled, seed and chopped
1 onion, sliced
28 oz. canned garbanzo beans
1 tbsp. olive oil
1 tsp. pepper
1 tsp. turmeric
a bunch of cilantro, chopped
2 tsp. fenugreek powder
4-5 cups water 

Heat olive oil over a high heat in a medium casserole. Add onion, tomato, chicken, pepper, turmeric and salt and sauté  for 5 to 6 minutes. Add water, cilantro and fenugreek powder. Reduce heat to medium. Cover and cook until the chicken is tender, 45-50 minutes. Add garbanzo  beans and continue cooking for another 10 minutes.

Garnish with  cilantro and serve. Fava bean dip and pita bread are great addition to  this soup.

Sincerely yours,
Nellie