Directions:
- Heat the olive 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 chicken broth, chickpeas, diced 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.45 Kcal (2313 kJ) | ||
| Calories from fat | 177.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.76g | 30% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 818.9mg | 34% | |
| Potassium | 1097.69mg | 23% | |
| Total Carbs | 58.17g | 19% | |
| Sugars | 5.93g | 24% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 41.15g | 82% | |
| Vitamin C | 11.8mg | 20% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.4mg | 19% | |
| Calcium | 118.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 88.25 Kcal (369 kJ) | ||
| Calories from fat | 28.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 30% | |
|---|---|---|---|
| Cholesterol | 10.68mg | 22% | |
| Sodium | 130.81mg | 34% | |
| Potassium | 175.34mg | 23% | |
| Total Carbs | 9.29g | 19% | |
| Sugars | 0.95g | 24% | |
| Dietary Fiber | 0.59g | 15% | |
| Protein | 6.57g | 82% | |
| Vitamin C | 1.9mg | 20% | |
| Iron | 0.5mg | 19% | |
| Calcium | 18.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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