Moroccan Chickpea & Chicken Soup
Makes 4 servings.
5 sprays Frylight olive oil
2 garlic cloves, crushed
1 medium onion, diced
2 celery sticks, diced
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
100g frozen broad beans
Juice ½ lemon
Handful of coriander or parsley to serve
500g cooked chicken breast (125g per portion)
Heat the oil in a large saucepan, fry the onion, celery and garlic gently for 10mins until softened, stirring frequently. Add the cumin and fry for another minute.
Turn up the heat, add the stock, tomatoes, chickpeas and some black pepper. Simmer for 8 mins. Throw in the broad beans and lemon juice, cook for a further 2 mins. Season to taste.
Slice up the chicken into small pieces and add evenly over the portions.