Chickpea Chicken-Noodle Soup
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 495 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 91 milligrams
- Sodium
- 281 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 7 grams
- Protein
- 22 grams
- Total: 25 min
- Active: 25 min
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