Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 2 chicken thigh fillets, sliced
- 2 stalk celery, sliced
- 1/4 cup coriander, chopped
- 2 cm piece ginger, grated
- 1 onion, chopped
- 350grams sweet potato, peeled and diced
- 1 zucchini, diced
- 400grams can diced tomatoes
- 1/2teaspoons chilli flakes
- 1teaspoons ground coriander
- 2teaspoons ground cumin
- 400grams can chickpeas, drained
- 2tablespoons lemon juice
- 2 cup chicken stock
- 1tablespoons olive oil
- 1 garlic clove, crushed
Nutrition per serving
1970kJ / 472Cal
1970 Kilojoules or 472 Calories
23% of daily energy intake*
Protein
10.1grams
Fat
6.0grams
Carbs
33.2grams
Sugars
11.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Heat oil in a large saucepan over medium-high heat. Add onion, celery, garlic and ginger and cook for 3 minutes.
Step 2 of 6
Add spices and chicken and stir for 2 minutes until fragrant.
Step 3 of 6
Add sweet potato, consomme tomato. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 20 minutes.
Step 4 of 6
Add chickpeas and zucchini and simmer for 10 minutes until tender.
Step 5 of 6
Stir in lemon juice and coriander, reserving some for garnish.
Step 6 of 6
Divide soup among serving bowls. Garnish with reserved coriander. Serve.
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