2 onions, chopped

2 zucchini, chopped

1 carrot, chopped

1 celery stalk, chopped

2 tbsp (30 ml) olive oil, plus more for drizzling

1/2 lb (225 g) boneless chicken thighs, diced

1 tbsp ground coriander

1 tsp ground cinnamon

1/2 tsp ground black pepper

1/2 tsp ground turmeric

1/4 tsp cayenne pepper

6 cups (1.5 litres) chicken broth

1 can (28 oz/796 ml) diced tomatoes

1 can (19 oz/540 ml) chickpeas, rinsed and drained

1/2 cup (90 g) fine bulgur wheat

1/4 cup (10 g) cilantro, finely chopped

In a large pot over medium-high heat, soften the vegetables in the oil. Add the chicken and spices. Continue cooking for 1 minute, stirring constantly.

Add the broth and tomatoes. Bring to a boil, then simmer over medium heat for 30 minutes. Add the chickpeas and bulgur. Continue cooking for 15 minutes. Season with salt and pepper.

Garnish with the cilantro and a drizzle of olive oil, if desired.

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