Recipe Instructions:
Ingredients
2 teaspoons ground coriander
1 teaspoon ground turmeric
¾ teaspoon kosher salt
1 pound boneless, skinless chicken thighs
2 tablespoons olive oil
1 cup thinly sliced carrots (from 3 small carrots)
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon grated fresh ginger (from a 1-in. piece)
1 15-oz. can chickpeas, drained and rinsed
4 cups lower-sodium chicken broth
1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
3 cups baby spinach
Directions
Combine coriander, turmeric, and salt in a small bowl. Rub chicken thighs evenly with mixture. Heat oil in a large pot or Dutch oven over medium-high. Add chicken; cook, undisturbed, until deep golden on 1 side, about 4 minutes. Transfer to a plate.
Add carrots to pot; cook, stirring often, until softened, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add chicken, chickpeas, broth, and lemon zest.
Bring soup to a boil. Reduce heat to medium-low; simmer, covered, until carrots are tender and chicken is cooked through, about 15 minutes. Remove chicken, shred into bite-size pieces, and return to pot.
Add lemon juice and spinach to pot; cook, stirring constantly, until spinach wilts, about 1 minute.
