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 550kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
½ packet
chickpeas
1
tomato
1
carrot
1 packet
silverbeet
1 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
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• 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.
• Divide Middle Eastern chicken and chickpea soup between bowls. • Crumble over fetta cubes to serve. Enjoy!