Chickpea Chicken-Noodle Soup

Ingredients

• 15 ounce chickpeas drained and rinsed canned
• 15 ounce canned tomatoes diced canned
• 1  carrots thinly sliced
• 0.8 cup cilantro leaves fresh chopped
• 2 cloves garlic chopped
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 4 servings kosher salt and pepper freshly ground
• 4 cups chicken broth low-sodium
• 3 tablespoons olive oil extra-virgin
• 1 pound chicken breasts boneless skinless thinly sliced
• 4 ounces pasta like spaghetti 

Equipment

• pot

Directions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes.
3. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring, until the spices are toasted, about 1 minute.
4. Add the chicken broth, chickpeas, diced tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes. Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes.
5. Add the remaining cilantro and season with salt and pepper.
6. Per Serving: Calories 495; Total Fat 15 grams; Saturated Fat 2 grams; Protein 22 grams; Total Carbohydrate 45 grams; Fiber 7 grams; Cholesterol 91 milligrams; Sodium 281 milligrams Photograph by Antonis Achilleos