Chicken and chickpea soup

This chicken and chickpea soup recipe from Shaun Hill is tremendously healthy, being both high in protein and fibre. Serve this hearty soup with toasted pitta bread or a hunk of crusty bread.

First published in 2015
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Ingredients

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Equipment

  • Liquidiser

Method

1
If using dried chickpeas, soak them overnight. Tinned chickpeas will not need to be soaked, but will need to be rinsed with water and drained
2
Place the chickpeas in a large pot. Add enough water to cover and bring to the boil, skimming away any foam that rises to the top during this process. Strain and set aside
3
Return the chickpeas to the pot and cover again with 2 litres of cold water, then add the chicken and bring to the boil
4
Once boiling, reduce the heat and simmer for 2 hours, removing the chicken after 20 minutes and skimming away the foam at regular intervals
5
Pick all the chicken meat away from the bone and set aside
6
Place a pan over a medium heat and add oil. Fry the celery, onion, leek and garlic until soft
7
Add the vegetables to the pot containing the chickpeas - along with the chicken meat
8
Pour the contents of the pan into a blender. Add white wine, lemon juice, 4 tbsp of oil and blitz – this is best done in 3 or 4 batches. Add a pinch of salt
9
Once ready to serve, reheat the soup and add the rest of the olive oil. Garnish with chopped parsley and chives. Divide the soup into bowls and serve
  • 4 tbsp of olive oil
  • 1 tbsp of chives, chopped
  • 1 tbsp of parsley, chopped
First published in 2015
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Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington

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