Chickpea Chicken Soup

Main Dish

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- Three (3) tbsp. olive oil

- One (1) red onion, diced

- One (1) yellow bell pepper, diced

- Four (4) cloves of garlic, minced

- One (1) 15 oz. can diced tomatoes

- Two (2) tbsp. tomato paste

- 4-5 cups of pulled chicken (make it easy on yourself and get a premade rotisserie chicken).

Two (2) 15 oz. cans chickpeas

- One (1) 32 oz. box of low-sodium chicken broth

- One (1) tsp. smoked paprika

- 1/2 tsp. ground cumin

- 1/2 tsp. salt

- Five (5) cups of baby spinach



- Drain and rinse chickpeas.

- Place oil in a large pot on medium high heat.  Add diced onion and yellow pepper.  Once the onion is translucent, Add garlic until it becomes fragrant (less than one minute).  

- Add diced tomatoes, tomato paste, chicken broth, pulled chicken, chickpeas, smoked paprika, ground cumin and salt. 

- Stir well and bring to a simmer.  Cover and cook until chickpeas are tender (approximately 25 min.)


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- Just prior to serving, add spinach.  Once wilted, serve.

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