with Silverbeet & Fetta
We've taken chickpea soup to the next level by adding juicy chicken, plenty of veggies and creamy fetta to bring it all together. A hearty dinner that also happens to be lighter on the carbs. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Chickpeas
0.5 packet
Tomato
1
Carrot
1
Silverbeet
1 packet
Chicken thigh
2 packet
Tomato paste
1 packet
Chermoula spice blend
1 sachet
Vegetable stock pot
1 packet
Water
2 cup
Brown sugar
1 tsp
Fetta Cubes
1 packet
• Drain chickpeas (see ingredients). • Roughly chop tomato. • Thinly slice carrot into half-moons. • Roughly chop silverbeet. • Cut chicken thigh into 2cm chunks.
• 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, 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. 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 medium-high heat until slightly thickened, 1-2 minutes. • Stir in silverbeet. Season to taste.
• Divide Middle Eastern chicken and chickpea soup between bowls. • Crumble over fetta cubes to serve. Enjoy!
2369
kJ
Energy (kJ)
566
kcal
Calories
15.2
g
Fat
4.5
g
of which saturates
22.6
g
Carbohydrate
13
g
of which sugars
9.2
g
Dietary Fibre
81.7
g
Protein
1663
mg
Sodium
