Chickpea Chicken Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Looks (and sounds) healthy and delicious! Ingredients:
1 1/2-2 tablespoons extra-virgin olive oil |
4 ounces spaghetti, broken into small pieces |
1 carrot, thinly sliced |
2 garlic cloves, chopped |
1 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
3/4 cup fresh cilantro, chopped |
4 cups low sodium chicken broth |
1 (15 ounce) can chickpeas, drained and rinsed |
1 (15 ounce) can diced tomatoes |
kosher salt & freshly ground black pepper |
2 small boneless skinless chicken breasts, thinly sliced |
Directions:
1. Heat 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, unti the spices are toasted about 1 minute. Add the chicken broth, chickpeas, diced tomatoes, 1 cup water, 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. (.
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