Middle Eastern Chicken & Chickpea Soup
with Silverbeet & Fetta- Milk
- Soy
- May contain traces of allergens
We've taken butter bean soup to the next level by adding juicy chicken thigh, plenty of veggies, and creamy fetta to bring it all together. A substantial dinner that also happens to be light on the carbs. *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*
Ingredients
½ packet
chickpeas
1
tomato
1
carrot
1 packet
silverbeet
1 packet
chicken thigh
1 packet
tomato paste
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
vegetable stock pot
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
2 cup
water
1 sachet
brown sugar
Utensils
Cooking Steps
• Drain chickpeas (see ingredients). • Roughly chop tomato. • Thinly slice carrot into half moons. • Roughly chop silverbeet. • Cut chicken thigh into 2cm chunks.
TIP: If you have any small pieces of chicken, no need to slice in half!
• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook carrot until tender, 3-4 minutes. • Add chickpeas, tomato paste and chermoula spice blend, stirring, until fragrant, 1 minute. Add tomato, chicken, 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 a medium-high heat until slightly thickened, 1-2 minutes. Stir in silverbeet. Season to taste.
• Divide Middle Eastern chicken soup between bowls. • Crumble over fetta cubes to serve. Enjoy!
