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.

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