This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Let onion atoms lurk within the bowl."
-Sidney Smith, Clergy
This Spanish-inspired soup is really more like a stew even though it is made in two different pans. The rich flavors of the caramelized onions combine perfectly with the paprika, sage and coriander. The garbanzos make the soup creamy while the roasted veggies and chicken bring a perfect savory flavor.
You could apply this technique using almost any flavors. Pinto beans with Mexican spices would work great, as well - just add a little poblano to the onions as they caramelize.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 90 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers.
|3 tsp||olive oil (divided)|
|3 medium||white onions (sliced)|
|2 15 ounce can||no salt added chickpeas (garbanzo beans) (drained and rinsed)|
|4 cups||no salt added chicken stock|
|1 Tbsp||dried sage (rubbed sage is best)|
|1 tsp||dried thyme leaves|
|1 tsp||ground coriander|
|8 ounces||crimini mushrooms (quartered)|
|2 large||carrots (peeled and cut into 1/4 inch disks)|
|1 lb||boneless skinless chicken thighs (left whole)|
Place 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, for 15-20 minutes, until well caramelized. The onions should be well browned and softened.
Add the chickpeas, chicken stock, salt, sage, and paprika, thyme, and coriander, then reduce heat to simmer and cook, covered, stirring occasionally, 40 minutes or until the chickpeas are tender.
Remove the soup from heat and allow to cool for 20 minutes. Using a blender or immersion blender, puree until smooth.
While the soup is cooking, place the remaining teaspoon of olive oil in a small dutch oven or large oven-proof saucepan.
Add the mushrooms, carrots, and chicken thighs (left whole), cover, then place in the oven and roast for 40 minutes. Stir about every 10 minutes.
Add the roasted mushrooms, carrots, and chicken thighs to the pot with the pureed soup, stir, and place over medium-low heat, stirring occasionally, until the soup is again hot.
Serving size: about 2 cups
Amount Per Serving
|Calories 488||Calories from Fat 111|
|% Daily Value|
|Total Fat 10g||19%|
|Saturated Fat 1g||8%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 59g||19%|
|Dietary Fiber 14g||58%|
|Vitamin A 377%||Vitamin C 28%|
|Calcium 18%||Iron 36%|
|Vitamin K 35 mcg||Potassium 1508 mg|
|Magnesium 123 mg|