Quick Middle Eastern Chicken & Goat Cheese Soup
with Butter Beans & Capsicum
We've taken chickpea soup to the next level by adding juicy chicken breast, plenty of veggies, and creamy goat cheese to bring it all together. A substantial dinner that also happens to be light on the carbs.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½ tin
butter beans
1
tomato
1
capsicum
1 bag
baby spinach leaves
1 packet
chicken breast
1 packet
tomato paste
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
vegetable stock pot
1 packet
marinated goat cheese
(Contains: Milk;)
Not included in your delivery
olive oil
2 cup
water
1 tsp
brown sugar
Utensils
Cooking Steps
• Drain chickpeas (see ingredients). Roughly chop tomato and capsicum. Roughly chop baby spinach leaves. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
TIP: If you have any small pieces of chicken, no need to slice in half!
• In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. • Cook tomato paste, chermoula spice blend and chickpeas, stirring, until fragrant, 1 minute. Add tomato, chicken breast, the water, vegetable stock pot 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. Set aside to cool slightly.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. • Cook capsicum, tossing, until golden brown, 3-4 minutes. Season. Set aside and cover to keep warm. • Shred cooked chicken using two forks. Return chicken to the pan, then simmer over medium-high heat until sauce is slightly thickened, 1-2 minutes. Stir in spinach until wilted. Season to taste.
TIP: Slice the chicken, if preferred!
• Drain the marinated goat cheese. • Divide Middle Eastern soup between bowls. Top with capsicum. • Crumble over the goat cheese to serve.
