Log in to  your Cookthink account !

Give us the email address you used to sign up with to Cookthink!

close

is this what you're craving?

Save-it-to-my-meal-builder

Chicken, Chickpea, And Kale Soup

serves 4-6

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

ingredients

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

timer

prep: 10 minutes
total: 40 minutes

tools

Dutch oven (or large pot)
colander
tongs

instructions

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.
0 comments view all add comment

meal builder

select meal
  • -----------------------

Do you want to start a new meal or add this recipe to one of your existing meals?