Chickpea Chicken-Noodle Soup (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. Photograph by Antonis Achilleos
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