Easy Baked Parmesan Chicken
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Chicken and Chickpea Chili
Details
- Serving Size: 6
- Dairy-Free: True
- Weight Watchers: 16 Points
Cuisine
- American
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- 3 cups of baby spinach, cut into thin strips
- 1 bay leaf
- freshly ground black pepper
- 1 can (28- ounce) of crushed tomatoes
- 4 cups of Chicken Stock
- 2 teaspoons of chili powder
- 2 cups of chickpeas (preferably, dried beans that have been soaked/cooked)
- 2 tablespoons garlic, chopped
- 1 pound of ground chicken
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- kosher salt
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 1 cup of whole-wheat orzo pasta
- 1 teaspoon of paprika
- 1 teaspoon of sugar
Instructions
Heat olive oil in a Dutch oven or soup pot.Flame should be medium to low.
Add onions and cook for about 5 minutes, or until soft and translucent.
Add the garlic. Cook for about 1 minutes.
Add the spices and move around pot for about 1-2 minutes.
Add more salt and pepper if necessary.
Add the orzo pasta. Cook for 6 minutes.Turn off heat and add the spinach.
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