Chicken Chickpea Soup
Ingredients
8 boneless chicken thighs
¼ cup cooking oil, divided
2 medium onions, chopped
2 green bell peppers, chopped
2 garlic cloves, chopped
Dash of red pepper flakes
2 teaspoons cumin
2 cans (15½ ounces) diced tomatoes, undrained
2 cans (15½ ounces) chickpeas, undrained
1 cup dried cranberries
1 dollop of plain yogurt
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Instructions
On Low heat in the Family Size Skillet, sauté onions and bell peppers in 1 tablespoon of oil until they become soft and translucent. Add garlic, pepper flakes, and cumin. Stir for about one minute before removing. Set aside.
Add the rest of the oil and the chicken to the Skillet. Let the chicken cook on Medium heat until it starts to brown. Flip the chicken and brown on the other side. Place the chicken on the plate with the vegetables.
De-glaze the Skillet by pouring in some of the juice from the canned tomatoes.
Once the solids in the Skillet are dissolved, add the chicken, vegetables, tomatoes, chickpeas, and cranberries.
Cover and let simmer on low heat for about 30 minutes or until the chicken is completely cooked through.
Serve and this hot and hearty crowd-pleaser!
