I adore chickpeas–hot, cold, and in between. And, apparently, my guys aren’t immune to their charms either. Though this recipe makes four hearty servings, Senior was disappointed when, in answer to his request for a second serving, I had to tell him we had scraped the bottom of the soup pot.

Chicken-Chick Pea-Potato Soup

1 tbsp olive oil

1 cup chopped onions

1/2 cup finely chopped celery

1/2 tsp dried thyme

1/2 tsp dried sage

1/2 tsp ground black pepper

5 cups reduced-sodium chicken broth

1-10 can chicken breast, undrained

2-1/2 cups potatoes, peeled and diced

1-15 oz can chickpeas, drained and rinsed

1 cup matchstick carrots

2-1/2 cup chopped fresh baby spinach

1) To large soup pot over medium-high heat, add olive oil; add onions, celery, thyme, sage, and black pepper and cook 6-7 minutes, stirring often, until vegetables are tender

2) Add chicken broth, chicken breast (including liquid), potatoes, chickpeas, and carrots and bring to a boil; reduce heat to low and cook 25 minutes

3) Using an immersion blender*, puree soup lightly (you’ll want to retain the texture of some whole veggies and chicken); stir in spinach, immediately remove from heat, and serve

*Note: If you don’t have an immersion blender, puree half the soup in a regular blender (Careful! Soup is hot!), then stir pureed soup back into un-pureed soup.

Servings: 4 dinner-sized portions