Name: Chickpea Chicken-Noodle Soup
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 4 ounces spaghetti, broken into small pieces; 1 carrot, thinly sliced; 2 cloves garlic, chopped; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 3/4 cup chopped fresh cilantro; 4 cups low-sodium chicken broth; 1 15-ounce can chickpeas, drained and rinsed; 1 15-ounce can diced tomatoes; Kosher salt and freshly ground pepper; 2 small skinless, boneless chicken breasts (about 1 pound), thinly sliced

Directions

Heat the oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring, until the spices are toasted, about 1 minute. Add the broth, chickpeas, tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes.
Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper.
Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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