Moroccan Chicken Soup

2 cups diced onion
2 Tbsp. olive oil
2 Tbsp. minced fresh ginger
1 Tbsp. minced garlic
1 tsp. paprika
1 tsp. coriander
½ tsp. cumin
½ tsp. cinnamon
½ tsp. cardamom
¼ tsp. turmeric
¼ tsp. nutmeg
¼ tsp. red pepper flakes
½ cup dry white wine
4 cups chicken broth
¾ lb cooked chicken, shredded
1 can (15 oz.) chickpeas, drained and rinsed
1 can (14.5 oz.) diced tomatoes in juice
Salt and pepper to taste
In a large pot over medium heat, sauté the onions in oil, until soft. Add ginger, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and red pepper flakes, and cook with onions for 1 minute. Deglaze pan with white wine, scraping up any bits on the bottom of pan, cooking until wine is nearly evaporated. Stir in chicken broth, chicken, chickpeas, and tomatoes. Bring soup to a boil, lower heat and simmer 10 minutes. Season with salt and pepper. Serve hot.