Chicken and Chickpea Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
2 can(s) chickpeas, rinsed and drained |
6 cup(s) chicken broth |
1/2 teaspoon(s) cinnamon |
coarse salt and ground pepper |
1 pound(s) ground chicken, rolled into tiny meatballs |
1/2 teaspoon(s) ground coriander |
1 lemon, zest and juice |
1 medium onion chopped |
2 teaspoon(s) minced garlic |
1 bag(s) mini carrots, sliced |
2 teaspoon(s) olive oil |
1 package(s) sliced mushrooms |
2 zucchini,quartered and sliced |
Directions:
1. In a large heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until browned,about 6 minutes. Transfer chicken to a plate.
2. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in carrots, mushrooms and Zucchini and return chicken to pot. Stir in broth.
3. Bring to a boil. Reduce to a medium simmer, partially cover, and simmer for 20 minutes.
4. Add chickpeas and season with salt, pepper, and lemon juice. Sprinkle lemon zest, over soup before serving.
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