Saturday, April 4, 2020

Mediterranean Chicken and Chickpea Soup

We are all trying to "make do" in order to avoid going to the grocery store or having to wait for groceries to be delivered.  This is a great pantry meal if you have some chicken on hand.  It calls for chicken thighs, but I think you could easily sub breasts if that's what you have.  It also calls for smoked paprika, which you might also not have in your spice cupboard.  I thought it added a wonderful flavor to the soup but I suspect you could make do with sweet paprika if that's what you have.  You could also sub kale or some other leafy green for the spinach or leave it out if you have to.

This was very filling and delicious and the two of us had dinner and several lunches from this.

1 yellow, red, or orange bell pepper, diced
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
salt to taste
2 15-ounce cans chickpeas
4 boneless, skinless chicken thighs  
3 tablespoons olive oil
4 cups low-sodium chicken broth
1 15-ounce can diced tomatoes
2 tablespoons tomato paste
5 cups baby spinach

Heat olive oil over medium heat and add onions, pepper and garlic.  Saute until vegetables become soft.  

Move vegetables to the side of the pot and add chicken.  Brown slightly.   

Add broth, spices, chickpeas, diced tomatoes and tomato paste.  Cover, lower heat and simmer for 25 to 30 minutes or until chicken is cooked.

Remove chicken and shred.  Return to pot.  Add spinach and cook until spinach is wilted. 

OUT NOW! Book #5





And Coming October 27...



Barnes & Noble 




  1. This looks delicious! Plan on making it. And love your covers, congrats.

  2. Thanks for sharing the recipe. I love chickpeas. I usually have some on hand. This soup seems very cozy .