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Chickpea, Chicken, Spinach Soup with Tahini Recipe


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     Chickpea, Chicken, Spinach Soup with Tahini

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

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

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

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