Chicken and chickpea soup
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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
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
SAVE RECIPE
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
- 200g of chickpeas
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
- 2l water
- 1 chicken drumstick
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
- 70g of celery, chopped
- 70g of onion, chopped
- 60g of leek, chopped
- 3 garlic cloves
- 1 tbsp of olive oil
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
- 4 tbsp of olive oil
- 1 tbsp of lemon juice
- 1 pinch of salt
- 100ml of white wine
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