Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 5 cloves garlic, halved
- 1 jalapeno, diced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- 1 teaspoon freshly ground black pepper
- 32 ounces low sodium chicken stock
- 20 ounces cooked chickpeas (I used some in a pouch instead of a can)
- 2 cups cooked chicken, shredded
- Goat cheese, for serving
Instructions
- Heat a medium pot over medium heat. Once hot add the oil, followed by the onion, garlic, and jalapeno. Sauté, stirring frequently, about 5 minutes, until just starting to brown. Add the spices and sauté 2 more minutes until fragrant. Add the stock and bring to a bowl. Finally stir in the chickpeas and chicken and cook for about 10 minutes, until heated through and the flavors are combined.
- Serve immediately or store in an airtight container in the refrigerator. Reheat in the microwave in 30 second increments.
- Prep Time: 5 minutes
- Cook Time: 20 minutes