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Ingredients
US|METRIC
9 SERVINGS
- cooked rice
- 2 Tbsp. olive oil
- 6 boneless chicken thighs (skinless, leave out to make soup vegan/vegetarian)
- salt (to taste)
- pepper (to taste)
- kosher salt
- 3 large garlic cloves (minced)
- 2 1/2 Tbsp. ground cumin
- 2 Tbsp. tomato paste
- 1 tsp. ground coriander
- 1 tsp. oregano
- 1/4 tsp. cayenne pepper (or sub red pepper flakes – or add both if you want!)
- 4 cups broth (1 32-ounce box, choice, I used chicken, but use a vegan option if making vegan)
- 4 cups water
- 2 bay leaves
- 60 oz. chickpeas (rinsed, drained)
- 14.5 oz. diced tomato (with juices)
- 2 zucchini (1/4″ halved half moons)
- 3 Tbsp. flat leaf parsley (coarsely chopped, optional, for garnish)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1200mg50% |
| Potassium910mg26% |
| Protein28g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber9g36% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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