Chickpea Chicken Noodle Soup - cooking recipe

Ingredients

1 1/2 - 2 tablespoons extra-virgin olive oil
4 ounces spaghetti, broken into small pieces
1 carrot, thinly sliced
2 garlic cloves, chopped
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3/4 cup fresh cilantro, chopped
4 cups low sodium chicken broth
1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can diced tomatoes
kosher salt & freshly ground black pepper
2 small boneless skinless chicken breasts, thinly sliced

Preparation

Heat oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon and half of the cilantro; cook, stirring, unti the spices are toasted about 1 minute. Add the chicken broth, chickpeas, diced tomatoes, 1 cup water, salt and pepper to taste. Cover and bring to a simmer; then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes. Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper. (.