This recipe was adapted from the Sundays at Moosewood Restaurant.

Ingredients:

1 cup finely chopped onions
2 Celery stalks, diced
3 Tblsp vegetable oil
1 tsp tumeric
1 tsp ground coriander
1.2 tsp cinnamon
3 medium potatoes, diced
1 large can whole peeled tomatoes with juice
3 carrots, diced
4 chicken leg quaters, shredded
6 cups chicken broth
3 small zucchini, finely chopped
1/2 cup vermiceli or other small pasta
1 can cooked chick peas
1/4 cup lemon juice salt and pepper to taste

Boil the chicken in enough water to cover, at least 8 cups, until cooked through. Remove chicken from the pan and let cool, reserve the liquid for later. When the chicken has cooled, shred the meat.

In a large soup pot, saute the onion and celery in the oil until the onions are translucent. Add the spices, potatoes and carrots and cook for 5 minutes, stirring often. Mix in the shredded chicken, tomatoes and reserved chicken stock and simmer until the vegetables are almost tender.

Add the zucchini, pasta lemon juice, chick peas, salt and pepper and simmer for another 5 minutes.

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