Chicken and Chickpea Soup



    • 2 teaspoons olive oil
    • 4 bone-in, skin-on chicken thighs
    • Coarse salt and ground pepper
    • 1 large yellow onion, halved and thinly sliced
    • 3 teaspoons minced garlic
    • 3/4 teaspoon ground cumin
    • 3/4 teaspoon ground coriander
    • 1/4 teaspoon ground cinnamon
    • 2 medium carrots, cut into 1/4-inch-thick slices
    • 6 cups low-sodium chicken broth
    • 1 can (15 ounces) chickpeas, rinsed and drained
    • Zest and juice of 1 lemon
    • 2 tablespoons finely chopped fresh cilantro leaves


    Stage 1
    In an enormous Dutch broiler or weighty pot, heat oil over medium-high. Season chicken with salt and pepper and cook, skin side down, until skin is carmelized and fresh, around 6 minutes. Flip chicken and cook until carmelized, 6 minutes. Move chicken to a plate.

    Stage 2
    Pour off everything except 1 tablespoon fat from pot. Add onion and cook, blending sporadically, until delicate, around 4 minutes. Add 2 teaspoons garlic and flavors; cook, blending, until fragrant, around 1 moment. Mix in carrots and return chicken to pot. Mix in stock.

    Stage 3
    Heat to the point of boiling. Lessen to a medium stew, somewhat cover, and cook until chicken is tumbling off the bone, 50 minutes.

    Stage 4
    Eliminate chicken from soup. At the point when adequately cool to deal with, attack enormous pieces, disposing of skin and bones. Return meat to pot. Add chickpeas and season with salt, pepper, and lemon juice. In a little bowl, mix together 1 teaspoon garlic, lemon zing, and cilantro; sprinkle over soup prior to serving.

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