Chicken and Chickpea Soup

It has been a long time since I cooked this, but now I wonder why. Made me feel virtuous somehow, and it tasted just as good as I remembered. But I may not have recalled the recipe exactly as I originally conceived it, so feel free (especially you, Doug) to correct me.

Note: all quantities are approximate. Vary at whim, and according to contents of fridge.

Serves 2

• 1 avocado, cubed
• 2 tomatoes, cubed
• 1 lime
• 2 fresh chillis
• chicken stock, about three cups
• whole chicken breast fillet (or three thigh fillets)
• tin of chick peas
• chopped coriander

Put the chicken stock into a saucepan with the chickpeas and bring to gentle simmer. Let it simmer for a while (about ten minutes is all I usually have patience for).

Add the chicken fillets and bring back to a gentle simmer.

While the chicken is poaching, cube the tomatoes and the avocado, finely slice the chilli and distribute between two bowls. Squeeze the lime over the top.

When the chicken fillets are cooked (time will vary according to which cut you use), remove them from the stock and slice attractively. Divvy the chicken up between the bowls.

Now spoon the chickpeas and the stock into the bowls, and sprinkle with coriander.

Posted by Kate in Soups, Mains, Chicken, Chickpeas

Leave a Comment...

You must be logged in to post a comment.