Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 8.71 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 600grams chicken thighs, skinless and boneless, chopped
- 1 large onion, peeled and sliced
- 2 celery sticks, diced
- 1 large carrot, peeled and diced
- 2 cloves garlic, peeled and minced
- 1.50L chicken stock, hot, made with 2 stock cubes
- 5tablespoons harissa paste
- 1L chicken stock, hot, made with 1 stock cube
- 2 cups passata
- 800grams chickpeas
Nutrition per serving
4780kJ / 1140Cal
4780 Kilojoules or 1140 Calories
55% of daily energy intake*
Protein
43.8grams
Fat
18.5grams
Carbs
98.8grams
Sugars
23.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This spicy and filling harissa chicken and bean soup is a satisfying one pot meal packed with flavour.
Method
Step 1 of 3
Heat the oil in a large, deep pan and cook the chicken for 5 minutes until browned all over. Remove with a slotted spoon and set aside. Add the onions and cook for 4 minutes.
Step 2 of 3
Stir in the garlic, carrots and celery and cook for 5 minutes. Add the harissa paste and cook for 2 minutes. Pour over the stock and passata, bring to the boil and reduce the heat.
Step 3 of 3
Add the chicken and chickpeas and simmer for 15-17 minutes with the lid partially on, until the chicken is cooked through.
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