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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Thanks for recipe and books look like excellent reads and reads I really want to read in printed copies so I can review them
ReplyDeleteThank you so much for the Mediterranean Chickpea Soup recipe and suggestions on how to alter it.
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Looks great, Peg! I love how you adjusted it to what you had on hand. That's my kind of cooking.”
ReplyDeleteThanks for this recipe, Peg! I am always forgetting something when I do grocery shopping...sometimes even when I do have that item on my grocery list! Yikes! This soup looks must be delicious. I will make sure to have all the ingredients (except for onion and garlic, since I am allergic). It seems to be a Hungarian based recipe. When I visit beautiful Hungary, I can never eat typical foods becauee they are all prepared witn onions and garlic, and since most foods are complex, restaurants can't quickly fix a substitute dish without them. I recreate similar dishes at home, with the wonderful paprika that is so popular in Hungary. I will make your soup, and add spinach to it. Now back to my reading your famulous WHERE THE BODIES ARE BERRIED so I can post a 5 star review before November 11th!!! Thank you for all the delicious recipes and wonderful cozy mysteries. JOY! Luis at ole dot travel
ReplyDeleteI am still kicking myself I didn't buy any paprika when I was in Hungary last year! I did bring my daughter some but forgot about myself. I visited Budapest in 1966 with my grandmother (who was Hungarian, born just outside the city) and what a difference there is now!
DeleteA trick I use for tomato paste (when I remember to write it on the shopping list!) is to open the can and spoon out 1 tablespoon blobs onto a baking sheet. Pop it in the freezer and then into a freezer bag. Then I have it ready for whatever I'm cooking.
ReplyDeleteAs with all my lists I must 1-add it to the list and 2-remember to look at the list!!!
I know what you mean about the list! But that's a really good idea. You rarely ever use an entire can at once.
DeleteHere's what I do anymore, you can buy tomato paste in a tube. Squeeze out what you need, cap it and it lasts quite awhile in the cupboard.
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