Mediterranean Chickpea Soup #Recipe Peg Cochran/Margaret Loudon

 

This recipe is from "The Kitchen" but of course I had to modify it.  The recipe called for boneless thighs and I only had bone-in.  I removed the skin and added them to the pot whole.  Smoked paprika can be a bit spicy and hubby is spice-averse so I reduced the amount to half a teaspoon.  The soup still had that wonderfully smokey flavor that the paprika adds.  I imagine you could use sweet paprika for a slightly different taste.  I didn't have tomato paste (I never seem to have it when I need it and I keep forgetting to buy it) and the soup didn't lack for it.  The recipe didn't call for a carrot but I like the sweetness it brings so I added one large one. Finally, I didn't add the spinach since I didn't have any.

According to the recipe, frozen spinach is fine.  No need to defrost it--just add it to the pot and cook until heated.  Corn was also suggested as an addition.  We added some grated Parmesan cheese on top.  I think a dollop of sour cream or Greek yogurt would be a good addition as well.  The soup was delicious as is and I can't wait to have the leftovers for lunch!

1 large yellow onion

1 large yellow, red or orange bell pepper

4 cloves garlic

1 teaspoon smoked paprika (or to taste)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

2 (15-ounce) cans chickpeas, drained and rinsed

1 large, sliced carrot (optional) 

4 boneless, skinless chicken thighs (about 2 pounds total)

3 tablespoons olive oil

1 32-ounce box low-sodium chicken broth

1 15-ounce can diced tomatoes

2 tablespoons tomato paste

5 cups baby spinach  

 

Combine onion, bell pepper and minced garlic in a bowl.  Set aside.

 

Combine spices—smoked paprika, cumin and salt in a bowl.

 

Pat boneless, skinless chicken thighs dry (or remove skin from bone-in thighs if using)

Heat olive oil over medium-high heat until shimmering. Add the onion, pepper, and garlic, and cook until softened. 

 

Add the chicken, 1 box chicken broth, the chickpeas and optional carrot. Bring to a simmer. Cover and simmer until the chicken, carrot and chickpeas are tender, approximately 25 minutes. (If using whole thighs, it might take a bit longer.)

 

 

Add diced tomatoes and their juices and 2 tablespoons tomato paste and stir to combine.

 

Transfer the chicken to a clean cutting board and shred meat using two forks.  Return to pan. Simmer for five minutes.

Turn off heat and add spinach. Stir until the spinach is wilted.

 

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COMING NOVEMBER 11 

 

It's Chrismas in Cranberry Cove! Monica holds a fundraiser for the Cranberry Cove Animal Shelter--Have Your Pet's Picture Taken With Santa--at Sassamanash Farm.  All goes well until murder threatens to dampen the holiday spirit!

 

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