Chickpea Chicken Soup

Ingredients

• 400 g Chicken breast, boneless, skinned, diced
• 220 g Chickpeas, drained
• 1 pcs Zucchini, chopped
• 200 g Tomatoes, diced
• 150 ml Homemade chicken stock
• 2 pcs Red onions, chopped
• 2 clove Garlic, chopped
• 3 tbsp Fresh coriander, chopped
• 1 tbsp Tomato paste
• 1 tbsp Olive oil
• 1 tsp Cinnamon, ground
• 1 tsp Cumin, ground
• 1 tsp Black pepper, ground
• 2 pinch Salt

Method

1. Rub the chicken with a bit of salt and pepper.
2. Heat the oil in a medium non-stick pan, brown the chicken, then remove from pan.
3. Sauté the onions and garlic in the same pan for 5 minutes.
4. Stir in the tomato paste and cook for 1 minute. Add the tomatoes, cinnamon, and cumin then cook for 2 more minutes, stirring occasionally.
5. Return the chicken to the pan then add the chickpeas, zucchini, chicken broth, and the remaining salt and pepper.
6. Simmer for 25 minutes to allow the chicken to cook through.