Chana Chicken Soup

Algerian origin soup. We have this soup almost every night during Ramadan to break our fasting, so technically it's breakfast. Any other month of the year we eat it for lunch or dinner.

Chana Chicken 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 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 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.
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.