Mediterranean Chickpea and Chicken Soup
This Mediterranean chickpea chicken soup combines tender chicken, chickpeas, and red pepper in a smoky blended vegetable broth. It makes a warming one-pot dinner in 1 hour.
Ingredients
- 750 g boneless skinless chicken thighs
- 2 tablespoon flour
- 2 teaspoon ground cumin divided
- 1 tablespoon smoke paprika
- 1 tablespoon hot paprika
- ½ teaspoon freshly ground black pepper
- 2 teaspoon salt divided
- 2 tablespoon extra virgin olive oil
- 1 red bell pepper sliced
- 1 yellow onion chopped
- 3 cloves garlic chopped
- 3 whole cloves
- 2 bay leaves
- 2 tomatoes chopped
- 300 ml chicken broth
- 1 can chickpeas
- 200 ml water
- 1 tablespoon chopped fresh parsley
Instructions
- Cut 750 g boneless skinless chicken thighs into bite-size pieces. In a medium bowl, combine 2 tbsp flour, 1 tsp Ground Cumin, 1 tbsp smoke paprika, 1 tbsp hot paprika, ½ tsp freshly ground black pepper, and 1 tsp salt. Add the chicken and coat it evenly.
- Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 red bell pepper, sliced, and cook for 4 minutes, until softened. Transfer it to a plate.
- Add the coated chicken to the same pot and sear for 6–7 minutes, turning until browned on all sides. Transfer the chicken to the plate with the red pepper.
- Add 1 yellow onion, chopped, and the remaining 1 tsp salt to the pot. Cook for 2 minutes, then add a small amount from the 300 ml chicken broth and scrape up the browned bits. Continue cooking for 3 minutes, until the onion softens.
- Stir in 3 cloves garlic , chopped, the remaining 1 tsp Ground Cumin, 3 whole cloves, and 2 bay leaves. Cook for 1 minute, then add 2 tomatoes, chopped, and cook for 6 minutes. Pour in the remaining chicken broth and simmer for 10 minutes.
- Remove the 2 bay leaves and set them aside. Blend the vegetables directly in the pot with a hand blender until the broth is smooth.
- Return the browned chicken and the 2 bay leaves to the pot. Stir in 1 can chickpeas and 200 ml water. Simmer gently for 15 minutes, then return the cooked red pepper and cook for another 2 minutes.
- Check that the chicken has reached an internal temperature of 165°F (74°C). Discard the bay leaves and serve the Mediterranean chickpea and chicken soup garnished with 1 tbsp chopped fresh parsley.
Notes
Give the Chicken Space: I keep the chicken in a single layer so it browns properly instead of steaming. If the pot is crowded, brown it in batches.
Remove the Bay Leaves: Take them out before blending, return them for the final simmer, and discard them before serving.
Blend Carefully: I keep the hand blender below the surface of the broth to prevent hot splashes and create a smoother texture.
Keep a Gentle Simmer: Avoid boiling the soup vigorously after adding the chickpeas so they remain plump and hold their shape.
Nutrition
Calories: 235kcal | Carbohydrates: 9g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1080mg | Potassium: 563mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2211IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 2mg
