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
Stir in chicken. Season to taste with lemon juice, I use all the
kosher salt and pepper.
• Divide soup between bowls. • Top with parsley,
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