# Ingredient list:
→ Chicken & Broth
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 6 cups low-sodium chicken broth
03 - 1 tablespoon olive oil
→ Vegetables
04 - 1 medium yellow onion, diced
05 - 2 medium carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 3 garlic cloves, minced
08 - 5 ounces kale, stems removed and leaves chopped
→ Seasonings
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon smoked paprika
12 - Salt and black pepper, to taste
13 - Juice of 1/2 lemon
→ Crispy Chickpeas
14 - 1 can (14 ounces) chickpeas, drained, rinsed, and patted dry
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon ground cumin
17 - 1/2 teaspoon smoked paprika
18 - 1/4 teaspoon sea salt
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper. Toss chickpeas with olive oil, cumin, paprika, and salt. Spread evenly on the tray and roast for 25 to 30 minutes, shaking halfway through, until golden and crunchy. Set aside.
02 - In a large pot over medium heat, warm 1 tablespoon olive oil. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
03 - Stir in garlic, thyme, oregano, and smoked paprika. Cook for 1 minute until fragrant.
04 - Add chicken pieces to the pot and cook for 3 to 4 minutes until lightly browned but not fully cooked.
05 - Pour in chicken broth and bring to a boil. Reduce heat to a gentle simmer. Cover and cook for 15 minutes.
06 - Add kale to the pot and simmer uncovered for 5 minutes until kale is wilted and chicken is cooked through.
07 - Stir in lemon juice and adjust seasoning with salt and pepper. Serve hot, topped with crispy chickpeas.
