Time: 30 min.
Complexity: easily
Servings: 4

Chicken soup with chickpeas and spaghetti - a detailed recipe.

Ingredients:

• 3 tbsp. l. olive oil
• 120 g spaghetti, broken shortly along the entire length
• 1 carrot, thinly sliced
• 2 cloves garlic, chopped
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 3/4 cup chopped cilantro
• 4 cups lightly salted chicken broth
• 1 can (450g) of canned chickpeas, drained and rinsed
• 1 can (450 g) canned tomatoes, diced
• Salt and freshly ground pepper
• 2 chicken breast fillets (450 g each), cut into thin slices

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, chickpeas, tomatoes, cilantro, cinnamon, cumin, spaghetti pasta, carrot, garlic

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Preparation:

Step 1
• Heat olive oil in a saucepan over high heat. Add the spaghetti and cook, stirring, for about 2 minutes. Add the carrots, garlic, cumin, cinnamon, and half the cilantro and continue cooking, stirring, for about 1 minute. Pour in the chicken broth and 1 cup of water, add the chickpeas, tomatoes, and season with salt and pepper. Cover and bring to a boil, then reduce the heat, add the chicken, and simmer until tender, about 8 minutes. Ladle the chicken soup with chickpeas, garlic, carrots, and spaghetti into serving bowls and garnish with the remaining cilantro.

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