Chicken and Chickpea Soup

Ingredients

• 2 can(s) chickpeas, rinsed and drained
• 6 cup(s) chicken broth
• 1/2 teaspoon(s) cinnamon
• Coarse salt and ground pepper
• 1 pound(s) ground chicken, rolled into tiny meatballs
• 1/2 teaspoon(s) ground coriander
• 1 lemon, Zest and juice
• 1 medium onion chopped
• 2 teaspoon(s) minced garlic
• 1 bag(s) mini carrots, sliced
• 2 teaspoon(s) olive oil
• 1 package(s) sliced mushrooms
• 2 Zucchini,quartered and sliced

Preparation

1. 1.In a large heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until browned,about 6 minutes. Transfer chicken to a plate.
2. 2.Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in carrots, mushrooms and Zucchini and return chicken to pot. Stir in broth.
3. 3.Bring to a boil. Reduce to a medium simmer, partially cover, and simmer for 20 minutes.
4. 4. Add chickpeas and season with salt, pepper, and lemon juice. Sprinkle lemon zest, over soup before serving.