Personalized Chef Aprons and More!
1. Heat oil in a large soup pot over high heat. Add onion
and salt and sauté until limp, 3 minutes. Add all spices and sauté
until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned.
(If tomato paste looks too dark too quickly, lower heat.)
2. Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
3. Return heat to high if you lowered it, and add broth
to pot. Bring to a simmer, then add chicken. Partially cover pot, lower
heat to medium low, and simmer for 15 minutes.
4. Add chickpeas and cilantro to pot and continue simmering
until chicken is cooked through and vegetables are tender,
about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.