Spices add depth to this gluten-free dish.
This chicken soup is as comforting as the classic, but it’s creamy and even more complex thanks to coconut milk, coriander, turmeric, and cayenne, says New York City–based recipe developer Sarah Jampel. Instead of the usual noodles, she swaps in chickpea-based pasta, which is higher in protein and fiber in addition to being gluten-free. Crispy roasted chickpeas are sprinkled on top for a hearty, textural garnish.
Ingredients
Directions
Step 1
Heat the oven to 400 degrees F. In a medium bowl, toss the chickpeas with 2 teaspoons vegetable oil, salt, and spices. Transfer to a baking sheet and roast, stirring occasionally, until browned and crispy, 40 to 50 minutes. Once crisped, set aside until serving.
Step 2
While the chickpeas roast, start the soup: Heat 2 tablespoons olive oil in a large pot over medium heat. When hot, add the spices and stir until fragrant, about 1 minute. Then, add the carrots, leeks, and garlic and cook, stirring often, until soft, 5 to 7 minutes.
Step 3
Pour in the chicken stock, coconut milk, and 2 cups water and bring to a boil, scraping up any brown bits on the bottom of the pot. Reduce heat to a simmer. Taste and add salt as needed.
Step 4
Add chicken breasts to pot and simmer until cooked through, about 10 minutes. Remove from pot and shred meat, using two forks. Stir in chickpea noodles and cook until al dente, 8 to 9 minutes.
Step 5
In the last 2 minutes of the pasta cooking, add the shredded chicken and most of the cabbage to the soup. Taste and add salt as needed. Divide into bowls, then top with crispy chickpeas, cilantro, and remaining cabbage.