Chickpeas + spinach
The zinc in c helps your b convert the carotene in to Vitamin A nutrient that plays a role in boosting the antibodies that power up your immune system, says registered dietitian and nutritionist McKel Hill. Savor their goodness in a bowl of this fragrant and spicy soup, a specialty of New Orleans chef Alon Shaya, the author of the upcoming cookbook Shaya. Serves: 8 Active time: 45 minutes Total time: 1 hour
1 2.3kg whole chicken, rinsed and innards removed
7 cups water 1 teaspoon saffron threads
2 fresh bay leaves or 1 dried bay leaf
2 tablespoons kosher salt 3 tablespoons olive oil 2 teaspoons minced ginger
2 teaspoons minced garlic (about 2 cloves)
1. In a stockpot over high heat, place chicken in water and bring to a simmer. Turn heat to low and use a spoon to remove any foam that rises to the top.
2. Add saffron, bay leaves, and salt to broth and cover pot. Cook over low heat until chicken is cooked through and meat is easily pulled off the bone, about 45 minutes. Remove chicken from pot, and let cool to room temperature.
5. Turn off heat and add chopped chicken back to the pot. Ladle soup into bowls and drizzle with extravirgin olive oil before serving.
Nutrition facts per serving: 324 calories, 12 g fat ( 1.9 g saturated), 20 g carbs, 37 g protein, 6 g fiber, 1,123 mg sodium.