About the Dish

Per Serving
Calories 440
Total Fat 25 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 840 mg
Total Carbohydrates 26 g
Dietary Fiber 7 g
Sugar 2 g
Protein 29 g
Stella Dillard

Stella Dillard is an Atlanta chef. She has worked at Farm Burger and Star Provisions, and is now a recipe contributor for PeachDish.

An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.

Lemon Pilsner

A lemony, Greek-inspired soup needs a complement that is just as bright. We suggest pairing this chicken chickpea soup with a lemon-flavored beer like Lonerider's Saloon Style Pilsner, a traditional Czech pilsner brewed with lemon peel to make it brighter and more refreshing. If you cannot find Lonerider Saloon Style Pilsner try adding a twist of lemon to your favorite pilsner.

Roussanne, St. Pera, France

Roussanne, with notes of apricot, lemon, beeswax and honey, would do well with the savory and tangy flavor profile of the tahini and lemon. This is also a full-bodied wine, and will create a textural match to the soup as well.


MISE EN PLACE • Zest, halve and juice lemon. • Peel and mince garlic. • Discard any tough spinach stems. Chop spinach. • Pick and chop parsley leaves.
Season chicken on all sides with a total 1/4 teaspoon kosher salt and lemon zest.
• Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip chicken. Cook until opaque throughout, 2-3 minutes. • Transfer chicken to a cutting board. • When chicken is cool, chop into bite-size pieces.
While chicken cooks: • Place a saucepot over medium heat. Add 1 tablespoon olive oil. When oil is hot, add garlic. Cook, stirring, until fragrant, 30-60 seconds. • Reduce heat to low. Stir in tahini. • Add bouillon cube. Stir in 2 cups water. • When liquid boils, add chickpeas, spinach and liquid aminos. Cook 3 minutes.
• Stir in chicken. • Season to taste with lemon juice, kosher salt and pepper.
• Divide soup between 2 bowls. • Top with parsley, and enjoy!