4 ounces spaghetti, broken into small pieces
1 carrot, thinly sliced
2 cloves garlic, chopped if using
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¾ cup chopped fresh cilantro
4 cups low-sodium chicken broth
1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can diced tomatoes
Kosher salt and freshly ground pepper
2 small skinless, boneless chicken breasts (about 1 pound), thinly sliced
1 Heat the olive oil in a large pot over medium-high heat. Add the spaghetti and cook, stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, if using, cumin, cinnamon and half of the cilantro; cook, stirring , until the spices are toasted, about 1 minute. Add the chicken broth, chickpeas, diced tomatoes, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce the heat to medium low and cook until the spaghetti is just tender, about 8 more minutes.
2 Season the chicken with salt and pepper and add it to the soup. Simmer until cooked through, about 2 minutes. Add the remaining cilantro and season with salt and pepper.
Serves 4
