Moroccan soup with vegetables and chicken

Ingredients:

• 1 grilled chicken
• 2 cups lightly salted chicken broth
• 2 leeks (white and light green parts only), sliced ​​1cm thick, discarding the dark tops
• 3 celery stalks, 2 chopped, 1 cut into large pieces
• 1 large carrot (keep peelings), chopped
• 2 cloves garlic, crushed and peeled
• 0.5 cups cilantro leaves, stems reserved
• 3 tablespoons extra-virgin olive oil
• 1 small zucchini, cut into 1cm pieces.
• 1 small yellow zucchini, cut into 1cm pieces.
• 3 tbsp. harises
• 2 tsp ras el hanout or 1 1/2 tsp pumpkin pie spice + 1 tsp ground cumin (see Note)
• 2 tbsp tomato paste
• 1 can (425 g) canned chickpeas, rinsed
• 4 cups small spinach
• Plain Greek yogurt, for serving

Preparation:

1. Remove the chicken meat and discard the skin. Chop the chicken into large pieces. Cut the chicken carcass into 2 or 3 pieces and place in a large saucepan with the chicken broth, dark green leeks, chopped celery, carrot peelings, garlic, cilantro stems, and 1/2 teaspoon salt. Add 6 cups of water, cover, bring to a simmer over medium-high heat, and cook until the bones fall apart and the broth is fragrant, 20-25 minutes. Strain the broth, discarding any solids, and set aside.
2. Wipe the pan clean and heat the olive oil over medium heat. Add the chopped leeks, celery, carrots, zucchini, and squash. Sprinkle with 1/2 teaspoon of salt and cook until the leeks begin to wilt, 3-4 minutes. Add the harissa, ras el hanout, and tomato paste and stir to coat the vegetables and toast the spices. Add the broth and chickpeas, cover, and simmer until the vegetables are very soft, about 15 minutes. Add the chopped chicken, cilantro leaves, and spinach. Cook until the spinach wilts, about 2 minutes. Serve with a dollop of Greek yogurt.
   
   

   Note

   
   Ras el hanout is a North African spice blend typically made with cardamom, cloves, cinnamon, cumin, and pepper, along with a few other spices. You can find it in the spice section of your supermarket or online.