Turmeric Chickpea Chicken Soup...

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This Golden turmeric-chicken soup including chickpeas and potatoes is a special soup for cold weather! Geared with ginger, garlic, coconut milk and a touch of peanut butter. 381 calories and 33 grams of protein per serving!

 Brrrrrrrrr. It is the return of the polar vortex or the like because this climate does not vibrate with my soul. I warmly welcome you to enter the Arctic: I'm wearing Tony's great Nike jogging pants, soft socks and a shirt that does not fit.

 I warmed a big bowl of this chicken soup with warm chickpeas turmeric and it's fantastic as always, even on the third day.

 Seriously, boys, this is one of the best soups that I have enjoyed for a long time. Delicious, addictive, sweet and spicy and incredibly good for you. He did the snowflakes during the weekend. The streets were empty and I appreciated the opportunity to adjust me to the house with an excuse to know why I did not have to leave on Saturday (too much snow!).
So let's be honest: keep it new.

If you remember some previous recipes, I challenged myself to enjoy more legumes (dry beans, dry peas, chickpeas and lentils) last year. It was great to get Tony acquainted with new foods and get different sources of vegetable protein in his diet. For this soup I chose chickpeas because of its beautiful texture.
This soup has a strong taste and a bright color thanks to anti-inflammatory turmeric and ginger. Turmeric does not just mean you're fresh and millennial and adds to all your shakes, it's nice and beautiful in color. In this recipe, the most lively and tasty broth is made, mixed with ginger, coconut milk and a touch of peanut butter. The broth surrounds soft chicken, sweet potatoes and chickpeas.
Comfortable winter recipe, actually.

 I hope you enjoy this great soup. It will fill you with love, delicious scents and warmth. xo!
A tonic specifically for winter season added with turmeric chicken soup with chickpeas and sweet potatoes, ginger, garlic, coconut milk and a touch of peanut butter, to get your body back on track. 381 calories and 33 grams of protein per serving!

 INGREDIENTS
• 1 teaspoon coconut oil
• 3 cloves of garlic chopped
• 2 teaspoons grated fresh ginger
• 2 jalapenos, seedless and cubed
• 1/2 kg boneless chicken breast cut into small pieces
• 1 small white onion cut into cubes
• 1 red pepper cut into pieces
• 1 sweet potato, peeled and cut into small cubes
• 1 1/4 teaspoon ground turmeric
• 4 cups of low-sodium chicken broth
• 1 (15 oz) can be chickpeas, rinsed and leaked
• 1/2 teaspoon of salt
• Freshly ground black pepper to taste
• 1 cup of clear coconut milk (out of the box)
• 2 tablespoons of natural, creamy peanut butter
• Decorate: fresh coriander and green onions

 INSTRUCTIONS

 1. Heat the coconut oil in a large pan on medium heat. Once the oil is warm, add the garlic, ginger, jalapeno pepper and chicken fillet. Bake the chicken for 3-4 minutes and then add the onion, the red bell pepper and the pieces of sweet potato. Boil for a couple of minutes, stirring occasionally until sweet potatoes get a bit softer and the chicken stops being pink; This will take no longer than 5-7 minutes. Add some turmeric to cover chicken and vegetables.

 2. Add chicken broth, chickpeas, peanut butter, coconut milk, salt & pepper. Stir to mix, bring the soup to boil, lower the fire and leave it uncovered for 20-30 minutes or until the sweet potatoes are soft. Test and correct the herbs if necessary. If you want more heat, add a few drops of hot sauce.

 3. Put the spoons into bowls and cover with coriander and green onions. For 4 persons

 IMPORTANT NOTES;
To make vegan / vegetarian: if you want to make this vegetarian recipe, simply add another box of chickpeas instead of chicken.

 If you are allergic to peanuts, you can use or use cashew nut butter instead. I would not recommend using another nuts butter.


Nutrition Information
Serves: 4 servings
Serving size: 1/4th of recipe
Calories: 381
Fat: 12.3g
Saturated fat: 5.7g
Carbohydrates: 34.5g
Sugar: 4.2g
Fiber: 8g
Protein: 33.1g



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