How To Prepare
1. In a large nonstick pot, heat olive oil. Add onions and sauté until soft, about 5 minutes. Stir in ginger, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric and red pepper flakes. Cook for 1 minute.
2. Deglaze the pot with wine. Reduce until liquid is almost evaporated. Stir in beans, tomatoes, and chicken. Bring soup to a boil, reduce heat and simmer for 10 minutes. Season with fresh ground pepper, to taste.
4. To serve: Ladle 1â…“ cups of soup into each bowl.
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 cups onions, diced
- 2 tablespoons ginger (from a jar), see shopping tip
- 1 tablespoon fresh garlic, minced
- 1 teaspoon each paprika and coriander
- ½ teaspoon each cumin, cinnamon and cardamom
- ¼ teaspoon each turmeric and red pepper flakes
- ½ cup white wine
- 4 cups no salt added chicken broth
- 1 (14.5 oz) can no salt added garbanzo beans, drained and rinsed
- 1 (14.5 oz) can no salt added diced tomatoes in juice
- 16 ounces cooked chicken breast, cut into small chunks, see shopping tip
- Fresh ground pepper, to taste
Ingredients
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