Recipe adapted from the Food Network Magazine
2 tablespoons of olive oil
4 ounces of spaghetti, broken into small pieces (I use brown rice or spelt)
1 carrot, thinly sliced
2 cloves of garlic chopped
1 teaspoon ground cumin
1 teaspoon ground cinnamon
4 cups chicken broth
1 15 ounce can of chickpeas, drained and rinsed
salt and pepper to taste
Heat olive oil in a large pot over medium-high heat. Add spaghetti and cook,, stirring until lightly toasted, about 2 minutes.
Add carrot, garlic, cumin, cinnamon, and cook, stirring until spices are toasted, about 1 minute.
Add chicken broth, chick peas, 1 cup water, and salt and pepper to taste. Cover and bring to a simmer, then reduce to medium and cook until spaghetti is just tender, about 8 minutes.
Season the chicken with salt and pepper and add it to soup. Simmer until cooked through, about 2 minutes. Season with salt and pepper as desired.