Spiced Chicken and Chickpea Soup
This Spiced Chicken and Chickpea Soup is a hearty and healthy dish that is perfect for lunch or dinner. It is made with boneless, skinless chicken thighs, fresh chickpeas, carrots, and spinach. The aromatic spices like coriander and turmeric give this soup a delicious flavor and aroma. This recipe is gluten-free and dairy-free, making it suitable for many dietary preferences. It is also a great source of protein and fiber, thanks to the chicken and chickpeas.
Allergen Information: Contains None
Ingredients
0
Instructions
Cooking Steps
In a small bowl, mix together the ground coriander, ground turmeric, and salt.
Season the chicken thighs with the spice mixture, rubbing it all over the meat.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs and cook until browned on both sides, about 3 minutes per side.
Remove the chicken thighs from the pot and set aside.
Add the sliced carrots, minced garlic, and grated ginger to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Add the fresh chickpeas and water to the pot. Bring to a simmer.
Return the chicken thighs to the pot and add the lemon zest.
Simmer until the chicken is cooked through, about 20 minutes.
Remove the chicken thighs from the pot and shred the meat using two forks.
Return the shredded chicken to the pot and add the baby spinach and lemon juice. Stir until the spinach is wilted.
Serve hot.