Moroccan-style chicken & chickpea soup
3
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Amazing tahini-flavoured croutons bring a real hit of flavour - and a welcome crunch - to this simple, warming and hearty supper
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chicken breast, skinless, raw
2 medium
Onion
1 large, finely diced
Celery, Raw
1 stick(s), finely diced
Cumin seeds
2 teaspoon(s), level
Ground Cinnamon
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Vegetable stock cube
1 cube(s), made up with 750ml hot water
Tinned Tomatoes
1 can(s), large, chopped plum tomatoes
Tahini paste (sesame paste)
2 tablespoon(s)
Garlic
1 clove(s), crushed
Sourdough Bread
80 g, torn into chunks
Chickpeas, cooked
1 can(s), large, drained
Lemon Juice, Fresh
15 ml
Parsley, fresh
2 tablespoon(s), chopped
Instructions
1
Mist a high sided sauté pan with calorie controlled spray. Over a medium high heat, sear the chicken breasts for 4 minutes on each side until golden brown. Transfer the chicken to a plate and cover until needed.
2
Add the onion, celery and cumin seeds to the pan and cook gently for 10 minutes until softened. Add the cinnamon and coriander and cook for a further minute, then add the stock and chopped tomatoes along with the chicken breasts. Bring to a boil, cover and lower the heat, simmering for 30 minutes.
3
Meanwhile, preheat the oven to 200c/180c fan/gas mark 6. In a bowl, whisk together the tahini, crushed garlic and 4 tbsp warm water and then toss with the bread chunks. Season well with salt and pepper and transfer to a greaseproof lined baking tray. Bake until crisp, about 18-20 minutes, tossing halfway through.
4
Remove the chicken from the broth and set aside. Simmer the soup for 5 minutes, adding the chickpeas at the last minute to warm through. Meanwhile, shred the chicken with two forks and then add back to the soup along with the lemon juice. Ladle the soup into bowls and top with the croutons and parsley.
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