Chickpea Soup With Chicken And Spinach Recipes

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CHICKEN AND CHICKPEA SOUP



Chicken and Chickpea Soup image

Cumin, coriander, and cinnamon give this easy soup an exotic Moroccan flavor. With bits of tender chicken and carrots, it makes a satisfying lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 13

2 teaspoons olive oil
4 bone-in, skin-on chicken thighs
Coarse salt and ground pepper
1 large yellow onion, halved and thinly sliced
3 teaspoons minced garlic
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
2 medium carrots, cut into 1/4-inch-thick slices
6 cups low-sodium chicken broth
1 can (15 ounces) chickpeas, rinsed and drained
Zest and juice of 1 lemon
2 tablespoons finely chopped fresh cilantro leaves

Steps:

  • 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.
  • Pour off all but 1 tablespoon fat from pot. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in carrots and return chicken to pot. Stir in broth.
  • Bring to a boil. Reduce to a medium simmer, partially cover, and cook until chicken is falling off the bone, 50 minutes.
  • Remove chicken from soup. When cool enough to handle, tear chicken into large pieces, discarding skin and bones. Return meat to pot. Add chickpeas and season with salt, pepper, and lemon juice. In a small bowl, stir together 1 teaspoon garlic, lemon zest, and cilantro; sprinkle over soup before serving.

CHICKEN CHICKPEA SPINACH SOUP



Chicken Chickpea Spinach Soup image

Chicken Chickpea Spinach Soup - a healthy hearty and delicious soup that is both high in protein and fibre and a perfect meal for any day of the week

Provided by Siobhan (Slimming Eats)

Categories     Soup

Time 36m

Number Of Ingredients 13

1 tbs of olive oil
1 onion, diced
2 carrots, halved lengthways and sliced
3 garlic cloves, minced
pinch of salt and black pepper
1 tsp of fennel seeds, crushed
pinch of dried oregano
1.5 tsps of paprika
1 400g can of chickpeas (garbanzo beans), with the juice
2 tbs of tomato paste
4 cups of chicken or vegetable stock
250g of cooked chicken breast, diced
2 handfuls of chopped fresh spinach

Steps:

  • Add the olive oil to a deep saucepan over a medium-high heat
  • Once the oil is heated add in the onion, carrots and garlic and fry for a few minutes to soften
  • Add in the fennel, oregano and paprika and fry for another minute to coat.
  • Add in the chickpeas, tomato paste and stock, stir well and then bring to a boil.
  • Once it comes to a boil, reduce the heat to a simmer, add a lid and let simmer for 20 minutes.
  • Then add in the cooked chicken and spinach and stir until the spinach is all wilted down (a couple of minutes).
  • Taste and season as needed with salt and black pepper.
  • Serve and enjoy!!

Nutrition Facts : Calories 255 calories, Carbohydrate 24.9 grams carbohydrates, Fat 7.5 grams fat, Fiber 6.9 grams fiber, Protein 22.9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 SERVING, Sodium 503 milligrams sodium, Sugar 6.7 grams sugar

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