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Chickpea chicken soup

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IngredientsConvert
  • 400 g chicken breast, boneless, skinned, diced
  • 225 g chickpeas, drained
  • 1 pcs zucchini, chopped
  • 200 g tomatoes, diced
  • 150 ml chicken stock
  • 2 pcs red onions, chopped
  • 2 clove garlic, chopped
  • 3 tbsp fresh coriander, chopped
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tsp cinnamon, ground
  • 1 tsp cumin, ground
  • 1 tsp freshly ground black pepper
  • 2 pinch salt
Preparation

  1. Rub the chicken with a bit of salt and pepper.
  2. Heat the oil in a medium non-stick pan and brown the chicken then remove from pan.
  3. Sauté the onions and garlic in the same pan for 5 minutes.
  4. Stir in the tomato paste and cook for 1 minute. Add the tomatoes, cinnamon, and cumin and cook for 2 more minutes, stirring occasionally.
  5. Return the chicken to the pan and add the chickpeas, zucchini, chicken broth, and the remaining salt and pepper.
  6. Simmer for 25 minutes to allow the chicken to cook through.

 

Good points

  • High in dietary fiber
  • High in manganese
  • High in niacin
  • Very high in vitamin B6

Information
Preparation time: 50 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 225.53 kcal
Carbohydrates: 17.3 g
Cholesterol: 92.69 mg
Sugar: 4.33 g
Protein: 28.54 g
Fat: 4.76 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com