Creamy Chickpea Soup with Shredded Chicken

Ingredients

• Chickpeas3/4 cup (150 g)
• Chicken Breast150 g
• Garlic1 clove (3 g)
• Milk3/4 cup (180 ml)
• Olive Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Place the chicken in a pot with boiling water and boil for 12-15 minutes. Once done, drain and shred.

3. 3

   Step 3

   Meanwhile, preheat the oil in a pot or saucepan over medium-high heat. Chop the garlic.

4. 4

   Step 4

   Once heated, add the garlic and chickpeas. Stir-fry for 1-2 minutes.

5. 5

   Step 5

   Next, add the milk and heat for about 2 more minutes. Remove and salt and pepper.

6. 6

   Step 6

   Place in a blender cup and blitz until creamy. You can add more liquid if required.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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