Moroccan Chicken Soup with Chickpeas

Heat 1 tablespoon of the olive oil in a Dutch oven or large pot over medium heat. Add the chicken thighs along with salt and pepper, to taste, and cook until browned, about 5-6 minutes. Remove with a slotted spoon and transfer to a bowl. The chicken won't be cooked through — it will finish cooking in the soup.

Add another tablespoon of oil to the pot as needed. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic and ginger and cook 30 seconds longer, then add the tomato paste and spices and cook 1 minute more. Stir in the bell pepper and butternut squash and cook for 1-2 minutes longer.

Add the chicken stock and scrape up any brown bits from the bottom and sides of the pan. Bring to a boil, then reduce the heat and add the chicken back to the pot along with the chickpeas. Simmer for 15-20 minutes until the butternut squash is tender and the chicken is cooked through.

Remove from heat and stir in the spinach until wilted, followed by the fresh lemon juice. Taste and adjust the seasoning as desired.

Serve the soup topped with freshly chopped cilantro and plain Greek yogurt as desired. Enjoy!