6 cups low-sodium chicken or vegetable broth, or as needed
2 cups diced or shredded cooked chicken
¼ cup each chopped fresh cilantro and flat-leaf parsley
3 cups lightly packed fresh spinach leaves
1 lemon, cut into wedges
Prepare chickpeas: Preheat oven to 400°F. Place chickpeas on a parchment-lined baking sheet; remove any loose skins. Roast for 20 minutes. Add 1½ tbsp oil and pinch salt; toss. Return to oven; roast for 15 to 20 minutes more, until golden brown. (If a few pop, that's OK!)
Turn oven off. Toss chickpeas with ¼ tsp cumin, 1/8 tsp cinnamon and pinch ginger. Return to oven with door closed and heat off for 1 hour, or until crunchy. Set aside to cool.
Meanwhile, prepare soup: In a medium stockpot on medium, heat 2 tbsp oil. Add celery, carrots and onion. Cook until tender, about 6 minutes. Add turmeric, ¾ tsp each ginger and cinnamon, ½ tsp cumin and black pepper and cook 1 minute, stirring. Add tomatoes and 1 tsp salt. Cook until fragrant, about 2 minutes.
Add potatoes and broth and bring to a boil. Reduce heat to low and simmer, covered for 20 to 25 minutes, until potato is tender.
Add chicken, cilantro and parsley and heat through, 2 to 3 minutes. Add additional broth to thin out as desired; season with additional salt as needed. Stir in spinach. Top servings with chickpeas and serve with lemon wedges.
Hearty, nourishing chickpeas make this a soup that’s satisfying enough for a meal. The earthy flavors of the spices are reminiscent of a Middle Eastern dish and are brightened up with lemon juice and an optional topping of mixed herbs.
Cooking with chiles is a skill that Mexican cooks have honed into an art form over centuries. This bowl with soul contains beans and corn, two staples of south-of-the-border recipes, but also keeps things light and fresh with cubed avocado and thinly sliced radishes.