Fragrant Chicken Soup with Chickpeas and Vegetables

1. Sauté Onions

Place a large soup pot over medium heat and pour in two tablespoons of olive oil. Once the oil is shimmering, gently sauté one chopped Spanish onion with a half-teaspoon of kosher salt until soft and translucent, about 3 minutes.

2. Toast Spices

Add in the cinnamon, turmeric, paprika, ginger, nutmeg, black pepper, and a pinch of cayenne. Stir continuously for about 2 minutes, until the kitchen fills with an intense aroma.

3. Introduce Tomato Paste

Stir in two tablespoons of tomato paste and cook for an additional minute to deepen the base flavor.

4. Add Vegetables

Toss in the diced celery, turnip, and sweet potato. Sauté the vegetables for about 10 minutes, or until they start to soften.

5. Pour Chicken Broth

Pour in one quart of chicken broth and increase the heat to bring the mixture to a gentle simmer.

6. Add Chicken

Introduce one and three-quarter pounds of bite-sized pieces of boneless, skinless chicken thighs to the pot. Let the chicken simmer for 15 minutes.

7. Incorporate Chickpeas and Cilantro

Stir in the chickpeas and a half-cup of chopped cilantro, continuing to simmer for about 10 minutes.

8. Season and Serve

To finish, stir in one tablespoon of fresh lemon juice and taste for seasoning, adding more kosher salt if needed. Ladle the soup into bowls and garnish with additional chopped cilantro.