Middle Eastern Chicken & Chickpea Soup
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Middle Eastern Chicken & Chickpea Soup

Middle Eastern Chicken & Chickpea Soup

with Silverbeet & Fetta

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.

Tags:
Over 30g protein
•Over 40g protein
•Calorie Smart
Allergens:
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

½ packet

chickpeas

1

tomato

1

carrot

1 packet

silverbeet

1 packet

chicken thigh

1 packet

tomato paste

1 sachet

chermoula spice blend

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

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

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Nutritional Values

Energy (kJ)1771 kJ
Calories423 kcal
Fat18.7 g
of which saturates5.5 g
Carbohydrate22.3 g
of which sugars13.1 g
Dietary Fibre8.8 g
Protein38.9 g
Sodium1623 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• Divide Middle Eastern chicken soup between bowls. • Crumble over fetta cubes to serve. Enjoy!