|2 servings||calories per servings 450||protein serving 31 g||carbs per serving 26 g||total fat per serving 26 g|
This soothing soup makes it easy to eat your greens during cold winter months. It’s a light soup made filling with the help of protein-rich chicken thighs and chickpeas. Tahini, or sesame seed paste, gives the broth more body, and a twist of lemon keeps everything bright and cheerful.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||26 g|
|Dietary Fiber||7 g|
MISE EN PLACE
• Zest, halve and juice lemon.
• Peel and mince garlic.
• Discard any tough spinach stems. Chop leaves.
• 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.
Tip: If you prefer to save on dishes over time, you may cook chicken in the sauce pot used for soup.
While chicken cooks:
• Place a sauce pot 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!
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.Learn More...