Turmeric Chicken-And-Chickpea Soup

cookinglight.com

Judy Whitney Renna

1 tablespoon olive oil

1 pound boneless, skinless chicken thighs

1 teaspoon kosher salt, divided

½ teaspoon black pepper, divided

1 cup chopped red bell pepper

1 cup chopped onion

2 teaspoons ground turmeric

1 teaspoon freshly grated ginger

2 garlic cloves, minced

4 cups unsalted chicken stock (such as Swanson)

2 (15-oz.) cans unsalted chickpeas, rinsed and drained

1 cup canned light coconut milk

½ cup torn fresh basil

2 tablespoons fresh lime juice

Directions at cookinglight.com

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