Middle Eastern Chicken & Chickpea Soup
with Silverbeet & Fetta
We've taken chickpea soup to the next level by adding juicy chicken thigh, 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.
The quantities provided above are averages only.
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 thigh
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. • Cut chicken thigh into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over 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.
• Once the chicken is cooked, stir in silverbeet. • Season to taste with salt and pepper.
• Divide Middle Eastern chicken and chickpea soup between bowls. • Crumble over fetta cubes to serve. Enjoy!