Chicken and chickpeas soup | Mediterranean chicken soup | Chicken chickpea soup

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: canned chicken

Chicken breast is leaner, while canned chicken is a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile, while vegetable oil is often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense, and frozen spinach is often cheaper and more convenient.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than dried chickpeas.

Season the chicken breasts with salt and pepper.

Heat 3 tsp olive oil in a pot over medium heat.

Cook chicken, each side for 2-3 minutes or until golden. Chicken will not get fully cooked at this stage. Remove it to a plate. Keep it covered.

Add cinnamon and bay leaves to the pot.

Add onions and red bell pepper. Sauté until onions are soft & golden.

Add garlic, turmeric, paprika, oregano, thyme, cumin and pepper. Stir.

Add chicken broth and tomatoes. Cook until it comes to a boil.

Add chickpeas and chicken back to the pan. Cover and cook on low heat for 20 minutes or until the chicken is cooked.

Remove the chicken, shred it, and add the shredded chicken back to the soup pot.

Add 1.5 tsp lemon juice. Taste and adjust salt and other seasoning. Let it boil.

Add spinach. Cover and cook for 2-3 minutes or until the spinach wilts. Remove bay leaf and cinnamon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens