Middle Eastern · Dinner
Chicken and Chickpea Soup
Shredded chicken thigh simmers with chickpeas in a cumin- and turmeric-scented broth built on onion, garlic and tomato. Finished with lemon juice and fresh cilantro, the soup is thickened lightly by the chickpeas themselves and served hot with warm pita for dipping.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
478Calories
42.3gProtein
24.8gFat
22.1gCarbs
4.9gSugar
6.8gFiber
952mgSodium
222mgChol
5.9gSat Fat
830mgPotassium
90mgCalcium
4.3mgIron
0.5mcgVitamin B12
10mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
herb-salt
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and season with salt and black pepper. Dice the onion and mince the garlic.
2
Sear
Heat the olive oil in a medium pot over medium-high heat. Sear the chicken thigh 3 minutes per side until the skin is golden brown.
3
Sauté
Remove the chicken to a plate. Add the diced onion and minced garlic to the pot and sauté over medium heat 4 minutes until softened and translucent.
4
Bloom
Stir the ground cumin and ground turmeric into the pot and cook over medium heat 30 seconds until fragrant and the spices coat the onion evenly.
5
Return
Return the shredded chicken to the pot along with the canned tomatoes, cooked chickpeas, and chicken stock. Simmer covered over low heat 25 minutes until the chicken reaches 165°F and shreds easily.
6
Finish
Lift the chicken out, shred the meat off the bone with two forks, discard the bone, return the shredded meat to the pot, and simmer uncovered 8 minutes over medium-low heat until the broth thickens slightly.
7
Finish
Stir in the lemon juice off the heat and taste, adjusting salt as needed. Scatter the chopped cilantro over the top.
8
Plate
Ladle the soup into a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in chicken thigh
- 1 cup180g cooked chickpeas
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground turmeric
- 2 cup480ml chicken stock
- 1/2 cup120g canned tomatoes
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp fresh cilantro
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
