Chicken and Chickpea Tomato Soup |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This was made out of sheer laziness! I just threw together what was in the house and out came a great dinner. Enjoy! Ingredients:
2 chicken breasts, chopped into 1/2-inch pieces |
1 medium onion, chopped |
2 garlic cloves, chopped |
14 ounces diced fire-roasted tomatoes |
1/4 teaspoon ground thyme |
14 ounces chickpeas, also known as garbanzo beans, drained and rinsed |
32 ounces vegetable stock |
1 tablespoon olive oil |
1 tablespoon paprika |
1/4 teaspoon ground cumin |
1 dash salt |
1/4 teaspoon black pepper |
Directions:
1. Heat oil in medium sized sauce pan. Add chicken, black pepper, salt, cumin, and paprika. Cook about 5 minutes until chicken gets a little brown.
2. Add onion and garlic and cook another 2-3 minutes until onions are translucent.
3. Add tomatoes and thyme. Cover and cook about 5 minutes until sauce from tomatoes is bubbling.
4. Add chickpeas and vegetable stock. Return to a boil, cover, and simmer for 15 minutes.
5. ENJOY!
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