Ingredients
Ingredients 2 tablespoon olive oil
1 ½ teaspoon salt, divided
¼ teaspoon pepper
2 boneless, skinless chicken breasts
2 medium carrots, peeled and diced
2 ribs celery, diced
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon minced ginger
1 ½ teaspoon ground cumin
1 ½ teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
1 tablespoon tomato paste
7-8 cups water
1 19oz can of chickpeas, drained and rinsed
2 ½ tablespoon lemon juice
1 tablespoon chopped cilantro, for serving
Directions
1
Instructions In a large soup pot, heat olive oil over medium-high heat.
2
Season chicken breasts with ½ teaspoon salt and ¼ teaspoon pepper. Add to pan and cook for 3-4 minutes per side, remove from pot and set aside.
3
Add the onion, carrots and celery to the pot, stirring occasionally until soft and lightly browned, about 5 minutes.
4
Add garlic, ginger, spices and ½ teaspoon salt, stirring until fragrant, about 1 minute. Add tomato paste, cook until lightly caramelized, about one minute. Add water, turn up heat and bring to a boil, season with remaining salt. Carefully return chicken to pot, reduce heat and simmer, partially covered for 35-40 minutes or until chicken is fully cooked.
5
Remove chicken from soup and shred with two forks. Return chicken to pot, add chickpeas and lemon juice. Serve with chopped cilantro.
Description
Don't mess with the ratios, it's perfect as is