Total
50 min
Serves
4-5
INGREDIENTS
- 6 cups chicken broth
- 2 cups canned diced tomatoes
- 1 cup white wine
- 1/2 cup thinly sliced celery
- 1 bay leaf
- 1 tsp dried oregano
- 1/4 tsp cinnamon
- 1 pinch ground cloves
- 1 1/2 cups cooked chickpeas
- 1 cup diced cucumber
- 1 cup cooked fusilli noodles
- 1 cup cooked chicken roughly chopped, excess fat removed
- 1 lemon zest and juice
- salt and pepper
METHOD
- Place the first 8 ingredients in a large pot and bring to a boil over medium-high heat. Reduce heat to medium and let mixture simmer, uncovered, for 30 minutes.
- Remove bay leaf, add remaining ingredients and cook for another 15 minutes. Season to taste with salt and pepper.
- If you have some feta kicking around in your fridge, feel free to crumble it up and sprinkle on top for a nice little garnish.
Recipe and photo courtesy Dan Clapson.
