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Preparing the Soup:

To Serve:

  • Lemon wedges 20 pc
  • Mint, dry 3 g
  1. Preparing the Soup:

    • In a large cooking pot, warm olive oil over medium heat, add chicken pieces and cook a few minutes until Brown color. Remove chicken and set aside. Meanwhile wash and chop coriander stems.
    • In the same cooking pot over low-medium heat sauté onion, carrot and celery until onions are translucent and soft. Add garlic and chopped coriander stems fry for 1 minutes.
    • Add Knorr Tomato Puree cook for a further 2 minutes, stirring often.
    • Add paprika, chilli powder and black pepper, return chicken and cook for another minute or so, again stirring often.
    • Add water, Knorr Chicken Stock Powder, increase heat and bring to boil then cover and reduce heat to a simmer allow to cook for 10 minutes before adding freekeh and cooking for another 30-40 minutes.
    • Add chickpeas to the soup, simmer for about 10 minutes.
  2. To Serve:

    • Serve warm with lemon wedges and coriander leaves on the side so that people can add a squeeze of lemon juice or drizzle of olive oil if desired.

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