Ingredients
Chana Chicken Soup:
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Olive oil 50.0 ml
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Chicken breast, diced 500.0 g
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Onion, finely grated 100.0 g
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Carrots, chopped 100.0 g
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Celery, finely chopped 50.0 g
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Garlic crushed 20.0 g
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Tomato puree 180.0 g
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Sweet paprika 10.0 g
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Chilli powder 3.0 g
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Black pepper 2.0 g
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Water 1.3 l
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Chickpeas, cooked 200.0 g
To Serve:
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Lemon wedges 20.0 pc
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Mint, dry 3.0 g
Preparation
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Chana Chicken Soup:
- In a large cooking pot, warm olive oil over medium heat, add chicken pieces and cook for a few minutes until brown. 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 and fry for 1 minute.
- Add tomato puree and 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 Professional 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.
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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.
