Lemon Chicken Chickpea Stew

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Small Onion, Diced
• 3 cloves Garlic, Minced
• 1-1/2 Tablespoon Ground Cumin
• 3/4 teaspoons Red Chili Pepper Flakes
• 1/2 teaspoons Kosher Salt
• 2-1/2 cups Chicken Broth
• 28 ounces, fluid Can Fire Roasted Tomatoes
• 15 ounces, weight Chickpeas, Drained And Rinsed
• 1-1/2 cup Shredded Rotisserie Chicken
• 1-1/2 Tablespoon Lemon Juice
• 1/4 cups Chopped Flat Leaf Parsley

1. In a large saucepan, heat olive oil over medium-high heat. Add chopped onions, minced garlic, cumin, red pepper flakes, and salt. Cook until onions are soft, about 5 minutes.
2. Add broth, fire-roasted tomatoes, chickpeas, and chicken to the pan. Reduce temperature to medium-low and cook, covered, for 20 minutes.
3. Stir in lemon juice and sprinkle soup with chopped parsley before serving

olive oil, onion, garlic, ground cumin, red chili pepper, kosher salt, chicken broth, tomatoes, weight chickpeas, rotisserie chicken, lemon juice, ubc

Taken from tastykitchen.com/recipes/soups/lemon-chicken-chickpea-stew/ (may not work)