Golden Turmeric Chickpea Chicken Soup

• Gluten free

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 1 (15 oz can Chickpeas
  • 3 cloves Garlic
  • 2 tsp Ginger, fresh
  • 2 Jalapenos
  • 1 Sweet potato, medium
  • 1 White onion, small

• Canned Goods

  • 4 cups Chicken broth, low-sodium
  • 1 cup Coconut milk, light

• Condiments

  • 2 tbsp Peanut butter, all natural creamy

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Red pepper
  • 1/2 tsp Salt
  • 1 1/4 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tsp Coconut oil

Found on ambitiouskitchen.com

Description

Ingredients

• 1 teaspoon coconut oil
• 3 cloves garlic, minced
• 2 teaspoons fresh grated ginger
• 2 jalapenos, seeded and diced
• 1 pound boneless, skinless chicken breast, cut into bite size pieces
• 1 small white onion, diced
• 1 red pepper, thinly sliced
• 1 medium sweet potato, peeled and diced into small cubes
• 1 1/4 teaspoon ground turmeric
• 4 cups low sodium chicken broth
• 1 (15 oz) can chickpeas, rinsed and drained
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 1 cup light coconut milk (from the can)
• 2 tablespoons all natural creamy peanut butter
• To garnish: fresh cilantro and green onions

Directions

• Heat coconut oil in a large pot over medium high heat. Once oil is hot, add in garlic, ginger, jalapenos and chicken breast. Brown chicken for 3-4 minutes, then stir in onion, red pepper and sweet potato cubes. Cook for several minutes, stirring occasionally until sweet potatoes begin to slightly soften and chicken is no longer pink; this should take no longer than 5-7 minutes. Add in turmeric; stirring to coat the chicken and veggies.
• Next add in the following: chicken broth, chickpeas, peanut butter, coconut milk, salt and pepper. Stir to combine, then bring soup to a boil, reduce heat to low and simmer uncovered for 20-30 minutes or until sweet potatoes are tender. Taste and adjust seasonings as necessary. If you want more heat, add in a few dashes of hot sauce.
• Ladle into bowls and top with cilantro and green onions. Serves 4.

Nutrition