Step 1

Heat 1 tablespoon of the olive oil in a large Dutch Oven (or skillet) over medium-high heat. Season the chicken with the salt and pepper and add it to the pot. Cook until golden and juices run clear, about 5-7 minutes. Remove to a plate and tent with aluminum foil to keep warm.

Step 2

Add the remaining 1 tablespoon of olive oil to the Dutch oven or a stock pot, then add the shallots and carrots. Cook until soft, about 5 minutes, stirring occasionally.

Step 3

Mix in the garlic, cumin, paprika, and crushed red pepper and cook until fragrant, about 1 minute.

Step 4

Stir in both the chicken and vegetable stocks, chickpeas, and tomatoes.

Step 5

Optional, but recommended: In a blender, puree about 4 cups of the mixture until smooth and add it back into the pot. Increase heat and bring to a boil. This will make your soup, more of a stew.

Step 6

Add the cooked chicken back to the stew and reduce the heat to medium. Simmer about 5 minutes to heat through. Stir in the cilantro and lemon zest.

Step 7

Serve the soup with a dollop of Greek yogurt, extra fresh cilantro and lemon zest, if desired.