Paprika chicken and chickpea soup

Cooking Meat Paprika chicken and chickpea soup

Who doesnt love chicken soup Smoked paprika gives this version a spicy kick.

Lables: Egg free Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Melt butter in a large saucepan over medium-high heat. Add onion and bacon. 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 litres stock and 2 cups cold water. Bring to the boil.
  2. 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.

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20g butter
1 brown onion, finely chopped
200g shortcut rindless bacon, chopped
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp smoked paprika
1/2 tsp chilli powder
1 large red capsicum, diced
1 large zucchini, diced
400g can crushed tomatoes
1 quantity chicken stock with chopped chicken
2 x 400g cans chickpeas, drained, rinsed
2 tbsp finely chopped fresh oregano

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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