Tuesday, January 25, 2011

Moroccan Harira


2 cans (15 oz each) garbanzo beans, rinsed and drained

1 can (28 oz) diced tomatoes, undrained

2 1/2 cups reduced sodium fat free chicken broth

8 oz boneless, skinless chicken breast sliced into 3/4 in cubes

1 cup chopped onion

3/4 cup chopped celery

1 tsp minced ginger root

1 tsp ground turmeric

1/2 tsp ground cinnamon

1/4 tsp crushed red pepper

1/2 tsp salt

2 oz thin spaghetti, broken into 2 inch pieces

1/4 cup chopped parsley


Combine all ingredients, except spaghetti and parsley in slow cooker.  Cover and cook on low for 4 hours.  Stir in spaghetti and parsley; cover and cook on low until spaghetti is tender, about 30 minutes.

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