The recipe Chicken and Chickpea Chili is ready in around 1 hour and is definitely a tremendous dairy free option for lovers of American food. For $2.18 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. One serving contains 607 calories, 37g of protein, and 18g of fat. It can be enjoyed any time, but it is especially good for The Super Bowl. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up garlic, bay leaf, olive oil, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as a reasonably priced main course. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is super. Try Slow Cooker Salsa Verde Chicken Chickpea Chili, Chickpea Chili, and Lamb & Chickpea Chili for Two for similar recipes.
Chicken and Chickpea Chili Instructions
Heat olive oil in a Dutch oven or soup pot.
Flame should be medium to low. Add onions and cook for about 5 minutes, or until soft and translucent.
Add the garlic. Cook for about 1 minutes.
Add the spices and move around pot for about 1-2 minutes.
Add the ground meat, 1 teaspoon of salt and a teaspoon of pepper. Cook meat until completely cooked thru.
Then add the chickpeas.
Add the tomatoes, sugar and chicken stock.
Bring the soup to a bowl.
Then reduce heat and allow to simmer for about 40-45 minutes. Taste.
Add more salt and pepper if necessary.
Add the orzo pasta. Cook for 6 minutes.
Turn off heat and add the spinach.
Serve with crusty bread or crackers
Credit: Foodista.com – The Cooking Encyclopedia Everyone Can Edit