UMBC Eats Community Cookbook Recipe of the Week

Ingredients:

Olive oil

1 onion, diced

Kosher salt

2 garlic cloves, minced

1 tsp minced ginger

1 lb. carrots, peeled and sliced to ⅛ inch slices

1½ tsp. ground turmeric

1 tsp. harissa powder

¼ tsp. ground cardamom

1 can full-fat coconut milk

1 quart chicken stock

1 lb. cooked, shredded chicken

2 tbsp. lime juice

Greek yogurt

Parsley leaves

Fresh dill leaves

Sliced green onions

Lime juice

Preheat the oven to 425°F. Spread the drained chickpeas out onto paper towels and pat completely dry. Toss the chickpeas in a small bowl with the olive oil and spices. Spread them out onto a sheet pan in one, even layer. Roast for 25 minutes until crispy. Let cool before consolidating.

Heat a large, heavy-bottom pot (or Dutch oven) over medium heat. Add enough olive oil to coat the bottom of the pot. Once the oil is hot, add the onions and a good pinch of salt. Sauté for about 6 minutes, stirring often, or until tender and slightly caramelized. Stir in the garlic and ginger. Cook for another minute. Add the carrots. Cook for 2-3 minutes. Lastly, stir in the

turmeric, harissa powder, and cardamom. Pour in coconut milk and chicken stock. Whisk until smooth. Bring liquid to a simmer over medium heat. Reduce the heat to medium-low and let the soup simmer for about 15 minutes, stirring often. Stir in the shredded chicken. Lastly, stir in the lime juice. Season with more salt as needed. Ladle soup into bowls and garnish with a dollop

of Greek yogurt, parsley, dill leaves, green onions, the crispy chickpeas, and lime juice.