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Soup, Chicken, Chickpea, Spinach Soup with Tahini Recipe

   
 

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     Soup, Chicken, Chickpea, Spinach Soup with Tahini

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   4-

Ingredients
12 oz chicken thighs, or breasts if preferred
1/2 tsp kosher salt
2 lemons, divided
8 cloves garlic
2 tbs Tahini paste
2 Edward & Sons Not Chick'n Bouillon
4 cups water
16 oz canned cooked chickpeas
8 oz spinach
 
8 sprigs parsley
Salt and black pepper to taste
Olive Oil

Instructions
MISE EN PLACE • Zest, halve and juice lemons. • Peel and mince garlic. • Remove stems and chop spinach. • Pick and chop parsley leaves. Season chicken with 1/2 teaspoon kosher salt and lemon zest, allow chicken to come to room temperature.
• Place a skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add chicken. Cook until brown on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Chicken should be done. Transfer to a cutting board. When cool, chop into bite-size pieces.
• Place a large saucepot over medium heat. Add 2 tablespoons olive oil in sauce pot. Add garlic. Cook, stirring, until fragrant, 30-60 seconds. • Reduce heat to low. Stir in tahini. • Add bouillon cube and 2 cups water. • When liquid boils, add spinach, chickpeas. Cook 3 minutes.
Stir in chicken. Season to taste with lemon juice, I use all the juice, kosher salt and pepper. • Divide soup between bowls. • Top with parsley, and enjoy!
Serving Suggestions
Cheese toast


Originally Submitted
2/18/2018





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