Chickpea and Chicken Soup

Ingredients

• Chickpeas3/4 cup (150 g)
• Chicken Breast100 g
• Onion1/4 count (38 g)
• Chicken Broth1 cup (240 g)
• Tomato1 count (130 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Chop the onion and tomato. Heat a pot over high heat and, once heated, pour the oil, spread and put the vegetables with a pinch of salt.

3. 3

   Step 3

   Stir-fry for 3-5 minutes over medium heat or until the onion is translucent. In the meantime, cut the chicken into pieces and add it when the onion is ready.

4. 4

   Step 4

   Cook for 8 minutes while stirring from time to time. Add the broth, increase the heat a bit and, once boiling, add the chickpeas.

5. 5

   Step 5

   Let boil for 2 more minutes, season to taste and turn off. Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea and Chicken Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.