This Lemony Chicken and Chickpea Soup feels light and summery but is hearty enough to keep you going and it is packed with flavour.
Chicken and Chickpea Soup.
I love this recipe! It is one of those big bowl soups that are perfectly at home as a lunch or a main course meal.
It is bright and vibrant, with the seared lemon offering a massive punch of citrus flavour.
We also use parsley and lots of it! It is not some half thought out garnish it is a core ingredient. Blending the parsley stalks adds a massive amount of flavour.
Then we have chickpeas, a wonderfully earthy ingredient that I usually associate with curries like this carrot and chickpea curry.
Finally, we have a perfectly roasted simple chicken breast. See what I mean when I say a complete meal?
Should I Use Dried or Canned Chickpeas?
In this recipe, it really does not make any difference so you should use whatever you wish.
I usually have both dried chickpeas and canned in my pantry and use them interchangeably.
I forgot to soak my peas for this chickpea soup but I was more than happy to swap out and used canned chickpeas.
If you want to use dried chickpeas I go through the options you have for cooking them in the blurb of my Chole Indian Chickpea Curry recipe.
A Word of Warning!
Do not try and grow chickpeas, hehehehehe!
They grow on a bush that is about 45cm tall or so. Like all peas form in a pod.
That pod is the epitome of pure evil, it is covered in tiny ‘thorns’ that really screw with your fingertips leaving them in pain for days.
The solution is of course gloves, however, as the pods produce only one or two peas they are quite small making wearing gloves a little awkward.
So you have been warned, possibly the only ingredient I would say don’t bother trying to grow.
Buy them if you value your sanity and any form of sensation in your fingertips.
You are welcome!
- 100 g Onion
- 6 Cloves Garlic
- 40 g Parsley
- 2 Tbsp Olive Oil
- 1 Lemon
- 1 Tbsp Ground Cumin
- 400 g Can Chickpeas
- 1 Chicken Breast
- 50 g Butter
- 500 ml Chicken Stock
- Roughly chop the onion and peel the garlic.
- Separate the parsley into stalks and leaves, roughly chop the stalks and finely chop the leaves.
- Place the onion, garlic and parsley stalks into a blender with 1 tablespoon of olive oil and blend to a paste.
- Heat a flat bottomed pan over a high heat and when hot, cu the lemon in half and then sear off the lemon cut side down and when blackened set aside.
- Cool the pan a little and add the remaining olive oil and add in the onion and garlic paste and cook down for 5 minutes over a medium heat.
- Add in the cumin and stir for 30 seconds before adding in the chick peas.
- Whilst the chick peas are coming up to temperature crush around a 3rd of them with the back of a fork.
- Add in the chicken stock and lemon juice and simmer for 20 minutes now is a great time to check for seasoning and add salt and pepper as required.
- Season the chicken breast with salt and pepper and place skin side down in a frying pan and cook until the skin goes crispy.
- When crispy flip over the chicken turn down the heat to medium add in the butter and cook until the internal temperature reaches 73°C or 165 °F which should take about 20 minutes, basting occasionally with the butter in the pan.
- When cooked allow to rest for 5 minutes before slicing thinly.
- Finally add in most of the finely chopped parsley leaves to the soup and ladle into a bowl and top the soup with the sliced chicken and add a little more parsley.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 833 Total Fat: 46g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 24g Cholesterol: 112mg Sodium: 1080mg Carbohydrates: 69g Fiber: 16g Sugar: 16g Protein: 42g