Just 1 teaspoon of garam masala, an Indian spice blend that includes cinnamon, cardamom, and black pepper, gives this quick-cooking soup depth and complexity. Serves 4.
Heat 1 tablespoon oil in large Dutch oven over medium-high heat until shimmering. Cook onion until lightly browned, about 5 minutes. Stir in garam masala and cook until fragrant, about 30 seconds.
Add broth and tomatoes and bring to simmer. Stir in chickpeas, zucchini, and couscous and cook, covered, until couscous is tender, about 8 minutes. Stir in chicken. Season with salt and pepper. Serve.
Test Kitchen Note: Look for zucchini that are no longer than 8 inches as larger zucchini are overly seedy and tough. Serve with chopped cilantro and lemon wedges
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Serving Size: 1 Serving (480g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 504 | ||
Calories from Fat: 205 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 131.6mg | 40 % | |
Sodium 819.4mg | 28 % | |
Potassium 637mg | 17 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 21.5g | ||
Protein 48.5g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 504
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