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Chicken, Chickpea, And Kale Soup

serves 4-6

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1 bunch kale (about 1 pound), thinly sliced
1 yellow onion, diced
1 pound boneless chicken thighs, cut into bite-size pieces
salt and pepper
1 tablespoon olive oil
1 tablespoon ground cumin
1 8-ounce can tomato purée
4 cups low-sodium chicken broth
1 15-ounce can chickpeas, rinsed and drained
1 teaspoon lemon juice
1/4 teaspoon red pepper flakes


prep: 10 minutes
total: 40 minutes


Dutch oven (or large pot)


1. Prep the vegetables and chop the chicken into small pieces. Season the chicken all over with a sprinkling of salt and pepper.

2. Heat the oil in a large Dutch oven over medium-high heat. When it's hot and shimmering, add the chicken. Leave it alone to brown deeply, 2-4 minutes, then stir it and let it brown 4-6 minutes more. Remove the chicken to a plate.

3. Reduce the heat to medium (and add a little more oil if you need to). Add the onions and cook, stirring occasionally, until they're soft, 2-4 minutes. Add the cumin and stir to combine with the onions.

4. Add the tomato purée and broth and stir to combine. Put the chicken (and any juices) back into the soup. Bring to a boil then reduce to a gentle simmer. Simmer 5 minutes, then stir in the kale and chickpeas. Cook until the chicken is cooked through, another 10-12 minutes. Stir in the lemon juice and red pepper flakes before serving.
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