Fragrant Chicken Soup With Chickpeas

A community recipe by Healthgal

Not tested or verified by Nigella.com

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Introduction

A new take on chicken soup

Time: 1 hour

Ingredients

Serves: 6

2 tablespoons olive oil
1 medium chopped onion
½ teaspoon kosher salt (to taste)
¾ teaspoon ground cinnamon
¾ teaspoon turmeric
½ teaspoon sweet paprika
½ teaspoon ground ginger
¼ teaspoon grated nutmeg
¼ teaspoon ground black pepper
1 pinch of cayenne pepper
2 tablespoons tomato paste
2 sticks diced celery
1 turnip (peeled and diced)
1 sweet potato (peeled and diced)
1⅔ pints chicken broth
1¾ pounds chicken thigh fillets (cut into bite sized pieces)
1 can drained garbanzo beans
½ cup chopped cilantro
1 tablespoon lemon juice
lemons (wedges for serving)

Method

Fragrant Chicken Soup With Chickpeas is a community recipe submitted by Healthgal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oil in a large soup pot over high heat. Add onion and salt and saute until limp, 3 minutes. Add all spices and saute until they release their fragrance, about 2 minutes. Add tomato paste and saute for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)

Add celery, turnip and sweet potato and continue to saute until celery starts to soften, about 10 minutes.

Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.

Add garbanzo beans and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.