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

Double Middle Eastern Chicken & Chickpea Soup

with Silverbeet & Fetta

We've taken chickpea soup to the next level by adding juicy chicken breast, plenty of veggies, and creamy fetta to bring it all together. A substantial dinner that also happens to be lighter on the carbs.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Under 40g carbs
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

(May be present: Wheat, Gluten. )

1

tomato

1

carrot

1 packet

silverbeet

2 packet

chicken breast

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 tsp

brown sugar

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Nutritional Values

Energy (kJ)2376 kJ
Calories568 kcal
Fat15.4 g
of which saturates4.5 g
Carbohydrate22.4 g
of which sugars13 g
Dietary Fibre9.1 g
Protein81.9 g
Sodium1661 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. • 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!

2
2

• In a large saucepan, heat a drizzle of olive oil over a 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.

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 and chickpea soup between bowls. • Crumble over fetta cubes to serve. Enjoy!