This chicken and chickpea soup is a one-pot meal built on simple pantry spices and finished with a squeeze of lemon. Serve it with pita or any bread from our bakery.
Ingredients
- 1 lb Pangea Market chicken thighs
- 1 can (15 oz) chickpeas, drained and rinsed
- 6 cups chicken broth
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp lemon juice
- Salt & pepper, to taste
- 1 tbsp olive oil
Instructions
Cook the chicken & vegetables
Heat olive oil in a large pot. Add the Pangea Market chicken thighs and cook until lightly browned. Add onion, carrots, celery, and garlic. Sauté for 4–5 minutes.
Add the broth & chickpeas
Pour in the chicken broth and add chickpeas, cumin, paprika, salt, and pepper.
Simmer & shred
Bring to a boil, then reduce heat and simmer for 25–30 minutes, until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot.
Finish & serve
Stir in lemon juice and adjust seasoning to taste. Serve warm with pita or your favorite Pangea Market bread.
From the Market
Shop the ingredients for this recipe at our Coon Rapids store
Stay Connected
Stay in the Loop
Get seasonal recipes, new product alerts, and exclusive offers delivered straight to your inbox. We send only what matters, no spam, just good food.