Quick Middle Eastern Chicken & Goat Cheese Soup
with Butter Beans & Capsicum- Milk
- Soy
- May contain traces of allergens
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.*
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.
