Quick Middle Eastern Chicken & Goat Cheese Soup
with Chickpeas & Capsicum
- Milk
- Soy
- May contain traces of allergens
Ingredients
1 packet
Chickpeas
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 sachet
Vegetable Stock Pot
1 packet
Fetta Cubes
(Contains: Milk;)
330 g
Chicken Breast
1
Carrot
1
Tomato
1
Silverbeet
1 packet
Tomato Paste
Cooking Steps
• Drain chickpeas (see ingredients). • Roughly chop tomato. • Thinly slice carrot into half-moons. • Roughly chop silverbeet. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until tender, 3-4 minutes. • Add chickpeas, tomato paste and chermoula spice blend, stirring, until fragrant, 1 minute. Add tomato, chicken breast, vegetable stock pot, the water and brown sugar. Season with salt and pepper. • Bring to the boil, then reduce heat to medium and simmer until chicken is cooked through, 10-14 minutes. • Using tongs, transfer chicken to a chopping board.
TIP: Chicken is cooked through when it's no longer pink inside.
• Using two forks, shred chicken (or slice, if preferred). • Return chicken to saucepan, then simmer over medium-high heat until slightly thickened, 1-2 minutes. • Stir in silverbeet. Season to taste.
• Drain the marinated goat cheese and crumble over to serve.
