Description
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 can (15 oz) chickpeas, drained and rinsed
4 cups chicken broth
2 cups cooked shredded chicken
1/2 cup cherry tomatoes, halved
1/2 cup grated Parmesan cheese
1/2 cup fresh basil, chopped
Salt and black pepper, to taste
Juice of 1/2 lemon
Directions
Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened.
Stir in garlic, oregano, and red pepper flakes, cooking for another minute until fragrant.
Add chickpeas and chicken broth, bringing to a gentle simmer. Cook for 10 minutes.
Stir in shredded chicken, cherry tomatoes, and Parmesan cheese. Simmer for another 5 minutes.
Season with salt, black pepper, and lemon juice. Remove from heat and stir in fresh basil.
Serve hot, garnished with extra Parmesan and basil if desired.
Prep Time: 10 minutes, Cooking Time: 20 minutes, Total Time: 30 minutes, Kcal: 320 per serving, Servings: 4
