Chicken and Chickpea Soup Recipe - Great British Chefs

Chicken and chickpea soup with olive oil

Main
easy
6
2 hours 30 minutes, plus overnight soaking

PT2H30M

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.

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Ingredients

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Metric

Imperial

200g of chickpeas
1 chicken drumstick
2l water
70g of celery, chopped
70g of onion, chopped
60g of leek, chopped
3 garlic cloves, crushed
9 tbsp of olive oil
1 tbsp of lemon juice
100ml of white wine
1 tbsp of chives, chopped
1 tbsp of parsley, chopped
1 pinch of salt

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Liquidiser

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

200g of chickpeas

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

Return the chickpeas to the pot and cover again with 2 litres of cold water, then add the chicken and bring to the boil

2l water
1 chicken drumstick

Once boiling, reduce the heat and simmer for 2 hours, removing the chicken after 20 minutes and skimming away the foam at regular intervals

Pick all the chicken meat away from the bone and set aside

Place a pan over a medium heat and add oil. Fry the celery, onion, leek and garlic until soft

70g of celery, chopped
70g of onion, chopped
60g of leek, chopped
3 garlic cloves
1 tbsp of olive oil

Add the vegetables to the pot containing the chickpeas - along with the chicken meat

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

4 tbsp of olive oil
1 tbsp of lemon juice
1 pinch of salt
100ml of white wine

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

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Shaun Hill

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