Paprika Chicken And Chickpea Soup Recipe

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Recipe Ingredients

20g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
2 teaspoons smoked paprika
1/2 teaspoon chilli powder
1 large red capsicum, diced
1 large zucchini, diced
400g can crushed tomatoes
1 quantity chicken stock with chopped chicken (see related recipe)
2 x 400g cans chickpeas, drained, rinsed
2 tablespoons finely chopped fresh oregano

Recipe Method

Melt butter in a large saucepan over medium-high heat. Add onion Cook, stirring occasionally, for 10 minutes or until onion has softened. Add garlic, cumin, paprika and chilli powder. Cook, stirring, for 2 minutes or until fragrant. Add capsicum and zucchini. Cook for 2 minutes. Add tomatoes, 2 liters stock and 2 cups cold water. Bring to the boil.
Add chickpeas and 4 cups chicken. Reduce heat to low. Simmer for 15 minutes or until vegetable are tender. Stir in oregano. Season with salt and pepper. Serve.