This hearty Middle Eastern Chicken Soup is so warming and comforting on cold nights! It’s loaded with chickpeas, vegetables and spices for the perfect bite.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 whole Eggplant, cut into pieces
- 3 cloves Garlic
- 1 whole Onion, quartered
- 8 ounces, weight Cremini mushrooms, quartered
- 1 tbsp Fresh coriander
- 1 branch Fresh rosemary leaves
- 1 dash Olive oil
- 4 whole Boneless skinless chicken breasts, finely diced
- ½ teaspoon Coriander
- ½ teaspoon Turmeric
- ½ teaspoon Lawry’s Seasoned Salt
- ½ teaspoon smoked paprika
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 1 box (Size 15 oz) Chickpeas
- 1 litre chicken stock
- 2 whole bay leaves
Preparation
First, prepare the vegetables and herbs. Prepare a food processor and combine the eggplant, garlic, onion, mushrooms, cilantro and rosemary in its bowl. Blend everything together until almost pureed but still has some texture. Next, take out a large Dutch oven and heat the olive oil in it over medium-high heat. Pour in the vegetables and herbs and let them become fragrant and soft for a few minutes. Add the diced chicken and cook completely and lightly brown for about 5 minutes.
While the chicken cooks, season it with the turmeric, cilantro, seasoned salt, smoked paprika, cinnamon and nutmeg. Once cooked, add the chickpeas, chicken broth and bay leaves. Bring the soup to a simmer and reduce to a simmer. Let simmer for 30 minutes. When the 30 minutes are up, install a blender. Pour 1 cup of soup into the blender and puree it completely until thick and smooth. Return it to the soup and simmer for another 30 minutes. Then serve immediately hot with crusty bread!
