Categories: Soup
Ingredients
- Chickpea Croutons:
- 15 oz. can chickpeas, drained and rinsed, patted dry
- 1 1/2 tbsp. coconut oil
- Pinch sea salt
- 1/4 tsp ground cumin
- 1/8 tsp ground cinnamon
- Pinch ground ginger
- Soup:
- 2 tbsp. coconut oil
- 2 celery stalks, diced
- 1 carrot, diced
- 1 yellow onion, diced
- 1 1/4 tsp ground turmeric
- 3/4 tsp each ground ginger and cinnamon
- 1/2 tsp ground cumin
- Pinch black pepper
- 18 oz. jar unsalted diced tomatoes (with juices)
- 1 tsp sea salt
- 2 sweet potatoes, peeled and diced
- 6 cups chicken broth
- 2 cups diced or shredded cooked chicken
- 1/4 cup each chopped fresh cilantro and parsley
- 3 cups lightly packed fresh spinach
- 1 lemon, cut into wedges
Directions
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Prepare chickpeas: Preheat oven to 400. Place chickpeas on a parchment-lined baking sheet; remove any loose skins. Roast for 20 minutes. Add 1 1/2 tbsp. oil and pinch salt; toss. Return to oven; roast for 15-20 minutes more, until golden brown.
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Turn oven off. Toss chickpeas with 1/4 tsp cumin, 1/8 tsp cinnamon and pinch ginger. Return to oven with door closed and heat off for 1 hour, or until crunchy. Set aside to cool.
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Meanwhile, prepare soup: In a medium stockpot on medium, heat 2 tbsp. oil. Add celery, carrots and onion. Cook until tender, about 6 minutes. Add turmeric, 3/4 tsp each ginger and cinnamon, 1/2 tsp cumin and black pepper and cook 1 minute, stirring. Add tomatoes and 1 tsp salt. Cook until fragrant, about 2 minutes.
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Add potatoes and broth and bring to a boil. Reduce heat to low and simmer, covered, for 20-25 minutes, until potato is tender.
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Add chicken, cilantro and parsley and heat through, 2-3 minutes. Add additional broth to thin out as desired; season with additional salt as needed. Stir in spinach. Top servings with chickpeas and serve with lemon wedges.