2 tablespoons olive oil
1 medium onion, coarsely chopped
3 tablespoons tomato paste
2 teaspoons ground coriander
2 teaspoons ground cumin
5 garlic cloves, minced
1 teaspoon harissa hot sauce, plus extra for serving
6 chicken legs or thighs
3 small tomatoes, peeled, seeded and coarsely chopped
1 large carrot, peeled and cut into 1/4 inch slices
1 medium potato, peeled and cubed
6 ounces pumpkin or winter squash, peeled and cut into 1/2 inch cubes
8 cups chicken broth
1 medium zucchini, cut into 1/4 inch slices
1 14 1/4 ounce can garbanzo beans, drained
1/3 cup couscous
salt and freshly ground pepper to taste
In a large soup pot or Dutch oven, heat the oil over medium high heat. Cook the onion, stirring occasionally until golden, 4 to 5 minutes. Add the tomato paste, coriander, cumin, garlic and harissa, if using. Stir to blend. Add the chicken. Stir to coat. Reduce heat to medium. Add the tomatoes, carrot, potato, pumpkin, and broth. Cover and cook until the vegetables are tender, 35 to 40 minutes. With a slotted spoon, transfer 2 cups of the vegetables to a bowl, and ladle in 2 cups of the broth. Let cool. Transfer to a blender or food processor, and puree until smooth. Return to pot. With a slotted spoon, transfer the chicken to a plate. When cool enough to handle, remove the skin and bones. Return the boned chicken to the pot. Add the zucchini, garbanzo beans and couscous. Continue cooking until the couscous is tender, 12 to 15 minutes. Season with salt and pepper. Serve with extra harissa on the side, if using.
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