A traditional Moroccan soup, seasoned with aromatic spices and fresh ginger, this version features cubes of chicken breast, garbanzo beans and broken angel hair pasta.
1 cup chopped onion
3/4 cup chopped celery
1 teaspoon grated gingerroot or 1/2 to 1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1 tablespoon butter or margarine
2 (15-ounce) cans Garbanzo beans, drained and rinsed
1 (28-ounce) can whole tomatoes in juice, undrained, chopped
1 quart reduced-sodium fat-free chicken broth
8 ounces boneless skinless chicken breast, cooked, cubed
2 ounces angel hair pasta, broken into pieces
1/4 cup chopped parsley
1/2 to 1 teaspoon salt
- Sauté onion, celery, gingerroot, turmeric, cinnamon and crushed red pepper in butter in large saucepan until tender, about 8 minutes. Stir in beans, tomatoes and liquid, broth and chicken. Heat to boiling. Reduce heat and simmer 5 minutes.
- Stir in pasta. Simmer until pasta is tender, about 3 minutes. Stir in parsley and salt.
Makes 6 servings (about 1 3/4 cups each).
Nutritional Information Per Serving (1/6 of recipe): Calories 321; Fat 5g; % Calories from Fat 14; Potassium 817mg; Carbohydrate 46g; Folate 119mcg; Sodium 859mg; Calcium 124mg; Protein 22g; Dietary Fiber 9g; Cholesterol 39mg.
Recipe provided courtesy of The Bean Education & Awareness Network.