Last week at my house I tried a slew of new recipes on my family and I’m having a great time-sharing them with all of you. This soup turned out so good. I had never made any kind of soup before, let alone homemade. I had also never had chickpeas. I like them now and I’ve been busy searching for my recipes with chickpeas.
- 3 tablespoons extra-virgin olive oil
- 4 oz spaghetti broken into small pieces
- 2 carrots, sliced thin
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3/4 cup chopped fresh cilantro
- 4 cups chicken broth
- 1 15 oz can chickpeas, drained and rinsed
- 1 25 oz can diced tomatoes
- 2 small skinless boneless chicken breasts, sliced thin
Heat olive oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, 2 minutes or so. Add the garlic, carrots, cumin, cinnamon and half of the cilantro; cook, stirring, until the spices are toasted, about 1 to 2 minutes. Add the chicken broth, drained and rinsed chickpeas, diced tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a boil, then reduce the heat to medium low and cook until the spaghetti is just tender, about 7 to 8 more minutes.
Season the chicken with salt and pepper and add it directly to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper.
Per serving: Calories 495; Fat 15 g (Saturated 2 g); Cholesterol 91 mg; Sodium 281 mg; Carbohydrate 45 g; Fiber 7 g; Protein 42 g
Photograph by Antonis Achilleos