Wednesday, July 24, 2013

Tomato, chickpea and chicken soup...

And dinner together.... Yum!

With the cooler weather, there is nothing better than a warming soup to eat for dinner.  This soup was inspired by a soup my friend had while we were out for lunch.  I added a chicken breast for additional protein (and also because I had one that needed to be used!).  My soup was served with homemade olive and rosemary bread, sliced with delicious butter!  The soup itself is quite healthy and delicious.

3 x 400g tins or lovely organic chopped tomotoes
approximately 2 - 3 cups of water
1 large red onion diced
1 medium carrot diced
2 sticks of celery chopped
1 x 400g tin of chickpeas
1 x chicken breast
garlic, salt and pepper to taste
harissa paste to taste

How to!
  1. lightly sweat down the onions, carrot, celery and garlic in a 4 litre pot until slightly cooked
  2. add the tinned tomatoes and water and bring to a light boil.
  3. add seasonings - continue to taste through out.
  4. turn heat down and add the chicken breast, cook for about 15 - 17 minutes.
  5. remove chicken breast and roughly chop
  6. using a stick blender, give the soup a quick blend so it thickens but still has chunky pieces in it!
  7. Add chicken back to the soup with drained and washed chick peas.
  8. Cook for another 5 minutes or until chickpeas are heated through.
  9. Serve with bread and garnish with chopped parsley.

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