Ingredients

2 tbsp rapeseed oil⁠
2 boneless chicken breasts⁠
2 small onion⁠
3 garlic clove⁠
2 tsp ground cumin⁠
4 tsp ground coriander⁠
1/2 tsp cinnamon⁠
1/2 tsp cayenne pepper ⁠
2 carrots, diced⁠
2 celery sticks, diced⁠
1 sweet potato⁠
900ml water⁠
400 ml chicken stock (1 stock cube)⁠
2 tins chopped tomatoes⁠
1 tin chickpeas⁠
2 handfuls Cavalo nero⁠
4 lemon quarters, to serve⁠
Chopped coriander, to serve⁠

Method

• 1.In a saucepan, heat oil over medium-high heat. Add the onion to the saucepan for 5-8 mins until translucent. ⁠
• 2.Add garlic and spices (cumin, coriander, cinnamon, cayenne pepper), stirring until fragrant, 1-2 minutes.⁠⁠
• 3.Stir in carrots, celery and sweet potato. Add water, stock, tomatoes and chicken breasts.⁠⁠
• 4.Bring to a boil. Reduce heat and simmer, partially covered for 30 minutes or until chicken is fully cooked.⁠
• 5.While cooking, drain the chickpeas. Add these to the pot after 20 minutes. ⁠
• 6.After the 30 minutes, remove chicken from soup and shred and return to pot along with the cavalo nero. Season with salt and pepper. Leave for another 5 minutes to simmer. ⁠
• 7.Serve with chopped coriander and a good squeeze of lemon.⁠

Happy Cooking!