Chicken Noodle Soup with Chickpeas

CHICKEN NOODLE SOUP WITH CHICKPEAS
Olive oil
4 oz. thin spaghetti broken into small pieces
1 carrot, thinly sliced
2 T. minced garlic
1 t. ground cumin
¼ t. ground cinnamon
¾ c. chopped fresh cilantro or parsley
4 c. chicken broth
1 (15-oz.) can chickpeas, drained and rinsed
1 (15-oz.) can diced tomatoes
Salt, black pepper
1 lb. skinless, boneless chicken tenders, thinly sliced

1. Drizzle olive oil in large pot and put over medium heat.
2. Add spaghetti and cook stirring, until lightly toasted, about 1-2 minutes.
3. Add carrot, garlic, cumin, cinnamon and half cilantro, cook, stirring for about 1 minutes.
4. Stir in broth, chickpeas, diced tomatoes, 1 c. water, salt and pepper to taste.
5. Cover and bring to a simmer, then reduce heat to low and cook until spaghetti is just tender, 6-8 minutes.
6. Season chicken and add to soup.
7. Simmer until cooked through, 2-3 minutes.
8. Add remaining cilantro and season to taste.