Chickpea, Chicken and Vegetable Soup

Ingredients

• Chickpeas3/4 cup (150 g)
• Chicken Breast100 g
• Onion1/4 count (38 g)
• Carrot1/2 medium (30 g)
• Green Bell Pepper1/4 count (30 g)
• Chicken Broth1 cup (240 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 cut the carrot with the bell pepper into small pieces.

3. 3

   Step 3

   Heat a pan over high heat and, once heated, pour the oil, spread and put the vegetable with a pinch of salt.

4. 4

   Step 4

   Stir-fry for 3-5 minutes over medium heat or until the onion is translucent.

5. 5

   Step 5

   In the meantime, cut the chicken into pieces. Add it to the mixture and let cook for 5 minutes while stirring from time to time.

6. 6

   Step 6

   Add the broth, salt and pepper to taste and increase the heat. Let cook until it boils.

7. 7

   Step 7

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