- 1 cup Yellow Onion
- 1 cup Red Bell Pepper
- 1 teaspoon Ginger Root
- 2 tablespoon Garlic
- ½ cup Basil
- 2 tablespoon Lime
- 1 tablespoon Olive Oil
- 4 cup Chicken Stock
- 15 oz Chickpeas
- 1 cup Coconut Milk
- 1 lb Chicken Breast
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- Place a dutch oven over medium-high heat. Add chicken, ½ teaspoon Salt, ¼ teaspoon Black Pepper and cook until browned on all sides (approximately 3 minutes). Remove and set aside for reintroduction later.
- Reduce to medium heat. Add Red Bell Pepper and Yellow Onion then continue to cook while stirring occasionally. After about 5 minutes, stir in Turmeric, Ginger and remaining salt/pepper and cook for 1 more minute.
- Add Chicken Stock, Chickpeas and chicken. Increase heat in order to bring contents to a boil. Then reduce heat and simmer for 15 minutes or until chicken is cooked throughout.
- Remove chicken and shred then place back into the dutch oven along with Coconut Milk, Lime Juice and Basil. Cook for 5 minutes more and you're done. Ladle into bowls and top with freshly torn basil leaves.
Calories: 568kcal | Carbohydrates: 47g | Protein: 42g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 1075mg | Potassium: 1267mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1387IU | Vitamin C: 57mg | Calcium: 99mg | Iron: 6mg
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Adapted from "Tumeric Chicken-and-Chickpea Soup" found within CookingLight.com | November 2017 by Author Unknown