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Chicken and chickpea soup

This is a fantastic hearty soup that will warm the cockles of your heart and use up any remaining roasted chicken. Makes approximately two litres. 

This is a fantastic hearty soup that will warm the cockles of your heart and use up any remaining roasted chicken. 

Makes approximately two litres. 

1 onion, chopped 

2 cloves garlic, crushed   

2 carrots, diced

4 sticks celery, finely sliced 

100g dried chickpeas (previously soaked in water for 8 hours)

1 tsp coriander seeds

1 tsp fennel seeds

1 star anise (whole)

1 tsp whole cumin seeds

1 tsp mustard seeds

1 tsp ground turmeric 

1 tsp chilli flakes 

1 litre chicken stock

400g tomatoes, chopped  

200g pulled roasted chicken meat

1 free-range egg, beaten 

100g kale, finely chopped 

1 small bunch of coriander, chopped 

Salt to taste, added at the end

Heat a large saucepan over a low to medium heat with a small amount of vegetable oil.

Add the onion and garlic and cook till translucent.

Add the carrots and celery and sauté for ten  minutes.

Add all the other ingredients except the egg, kale and coriander. Cook for approximately one hour or until the liquid is slightly reduced and the chickpeas and vegetables are soft. If the mixture gets too thick before the chickpeas are ready, add some water and continue cooking until they’re soft. Add salt to taste, then
the coriander, kale and egg.

Serve with some crusty bread or Middle Eastern flat bread.

This soup will keep in the fridge for four days or can be frozen for up to three months.

Angus says … For a vegetarian version of this soup, leave out the roast chicken and substitute the chicken stock with a veggie stock

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