Chickpea, Chicken and Carrot Soup

Ingredients

• Chickpeas3/4 cup (150 g)
• Chicken Breast150 g
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Paprika1 teaspoon (3 g)
• Vegetable 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 with the tomato and cut the carrot into pieces. Heat a pot over high heat.

3. 3

   Step 3

   Once heated, pour the oil, spread and put the vegetable with a pinch of salt. Stir-fry for 5 minutes over medium heat.

4. 4

   Step 4

   In the meantime, dice the chicken and add it to the mixture. Cook for 8 minutes while stirring from time to time.

5. 5

   Step 5

   After that time, season with some pepper, paprika and add the vegetable broth. Increase the heat and let boil.

6. 6

   Step 6

   Once boiling, add the cooked chickpeas. Let cook for 2 more minutes, remove and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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