This is a delicious hearty good for you soup.
serves: 4 Prep: 10 min Cook: 15 min
2 tbsp olive oil
1 large red onion diced
5 cloves garlic, minced
1/2 tsp. crushed red pepper
2 cups fresh baby spinach
1/2 red pepper diced
2 tsp. ground cumin
4 cups chicken stock
1 can (15-16oz) chickpeas, rinsed
1 can (14.05oz) diced fire roasted tomatoes
2 boneless, skinless chicken breasts cut into bite size pieces or shredded rotisserie chicken
1 cup cilantro chopped
1 1/2 tsp lemon zest
- In a large pot, heat olive oil over medium. Add onion, carrots, red pepper; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 4 minutes. Stir in garlic, cumin and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Stir in stock, chickpeas, tomatoes. In a blender, puree 2 cups of the mixture. Stir the puree into the stew, season and bring to boil.
- Reduce heat to medium-low. Add the chicken and spinach and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes. OR shred a pre-cooked rotisserie chicken. Serve with cilantro and lemon zest.
Enjoy this recipe inspired by Rachael Ray.