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Preparation the Soup:

  • Chicken breast, diced 500 g
  • Onion, grated 100 g
  • Celery Sticks, Chopped 50 g
  • Carrot, grated 100 g
  • Garlic, crushed 20 g
  • Diced tomatoes cooked 180 g
  • Paprika 10 g
  • Black pepper, powder 2 g
  • Water 1.3 ml
  • Freekeh 60 g
  • Chickpeas, cooked 100 g
  • Mint, dried powder 3 g
  • Coriander, fresh, finely chopped 20 g
  • Fresh Lemon Slices 100 g
  • Olive oil 50 ml
  1. Preparation the Soup:

    • In a large cooking pot, warm olive oil over medium heat, add chicken pieces and cook a few minutes until brown color. Remove chicken and set aside. Meanwhile wash and chop coriander stems.
    • In the same cooking pot over low-medium heat sauté onion, carrot and celery until onions are translucent and soft. Add garlic and chopped coriander stems fry for 1 minutes.
    • Add diced tomatoes cook for a further 2 minutes, stirring often.
      Add paprika, chili powder and black pepper, return chicken and cook for another minute or so, again stirring often.
    • Add water, Knorr Chicken Stock Powder, increase heat and bring to boil then cover and reduce heat to a simmer allow to cook for 10 minutes before adding freekeh and cooking for another 30-40 minutes.
    • Add chickpeas to the soup, simmer for about 10 minutes.
      Serve warm with lemon wedges and coriander leaves on the side so that people can add a squeeze of lemon juice or drizzle of olive oil if desired.
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