You can make this into a vegan recipe by using veggie broth and leaving out the chicken.
Ingredients:
4 cups Basic Soup Broth
1 large chicken breast, sliced thinly & marinated for one hour in olive oil, lemon juice, salt/pepper/garlic/ chili peppers and cumin (to taste with all spices)
1 cup chickpeas
1 cup frozen peas, thawed
1 large cubed potato
1 cup baby spinach, small stalks removed
1 inch cube fresh ginger, grated
Directions:
1. Saute chicken until browned
2. Add to heated Basic Soup Broth, stir and heat to medium high. Reduce heat to low and cook for one hour. Add ginger and potatoes and cook another 30 minutes.
3. Add chickpeas, stir and cook 20 minutes
4. Add peas and spinach. Cook ten minutes.
Serve immediately, along with a multi-grain bread for dipping
