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Categories:
extra-virgin olive oil carrot garlic ground cumin ground cinnamon fresh cilantro chicken broth chickpeas tomatoes kosher salt chicken breasts
Viewed: 67 - Published at: 8 years agoIngredients
- 1 1/2 - 2 tablespoons extra-virgin olive oil
- 4 ounces spaghetti, broken into small pieces
- 1 carrot, thinly sliced
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3/4 cup fresh cilantro, chopped
- 4 cups low sodium chicken broth
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (15 ounce) can diced tomatoes
- kosher salt & freshly ground black pepper
- 2 small boneless skinless chicken breasts, thinly sliced
Method
- Heat oil in a large pot over medium-high 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, unti the spices are toasted about 1 minute. Add the chicken broth, chickpeas, diced tomatoes, 1 cup water, 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. Add the remaining cilantro and season with salt and pepper. (.
