- 4
- 20 mins
- 50 mins
5/5
(1 Votes)
Ingredients
- Ingredients
- 3 tablespoons extra virgin-olive oil
- 4 ounces spaghetti, broken into small pieces
- 1 carrot, thinly sliced
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3/4 cup chopped fresh cilantro
- 4 cups low-sodium chicken broth
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can diced tomatoes
- Salt and pepper
- 2 small skinless, boneless chicken breasts (about 1 pound), thinly sliced
Preparation
Step 1
1. Heat the olive oil in a large pot over medium-heat. Add the spaghetti and cook, stirring until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring until the spices are toasted, about 1 minute. Add the chicken broth, chickpeas, diced tomatoes, 1 cup of water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spagetti is just tender, about 8 more minutes.
2. Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper.
You'll also love
-
Fried Clams (Yarmouth Clam... 5/5 (2 Votes) -
Crawfish Cornbread 5/5 (1 Votes)
You'll also love
-
Butternut Squash Gingerbread 5/5 (1 Votes) -
HAMBURGER Tortellini soup 5/5 (1 Votes)