Chicken and Chickpea Soup

Ingredients

  • finely chopped
  • 2 tablespoons
  • fresh cilantro leaves
  • finely chopped
  • 2 tablespoons
  • lemon, juice of
  • 1
  • + 55 more ingredients
    • lemon, juice of
    • 1
    • lemon, zest of
    • 1
    • lemon, zest of
    • 1
    • 1 (15 ounce) can
    • chickpeas, rinsed and drained
    • 1 (15 ounce) can
    • chicken broth
    • low-sodium
    • 6 cups
    • chicken broth
    • low-sodium
    • 6 cups
    • carrots, cut into ¼-inch-thick slices
    • 2 medium
    • 2 medium
    • ground cinnamon
    • ¼ teaspoon
    • ground cinnamon
    • ¼ teaspoon
    • ground coriander
    • ¾ teaspoon
    • ground coriander
    • ¾ teaspoon
    • ground cumin
    • ¾ teaspoon
    • ground cumin
    • ¾ teaspoon
    • garlic
    • minced
    • 3 teaspoons
    • minced
    • 3 teaspoons
    • yellow onion, halved and thinly sliced
    • 1 large
    • yellow onion, halved and thinly sliced
    • 1 large
    • coarse salt and
    • chicken breasts
    • bone-in skin-on
    • 3
    • chicken breasts
    • bone-in skin-on
    • 3
    • olive oil
    • 2 teaspoons
    • 2 teaspoons
    • fresh cilantro leaves
    • chickpeas, rinsed and drained
    • carrots, cut into ¼-inch-thick slices
    • garlic
    • ground pepper
    • olive oil

1 In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, about 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer chicken to a plate. 2 Pour off all but 1 tablespoon fat from p...

View full recipe at SpringPad

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