Name: Slow cooker spiced chicken and chickpea soup recipe
Prep time: 15 min
Cook time: 245 min
Total time: 260 min
Yield: 1
Ingredients: 18.20 gm olive oil; 2 Australian Chicken Breast Fillets; 1 red onion, finely chopped; 1 carrot, peeled, finely chopped; 2 celery sticks, finely chopped; 20.00 ml Moroccan seasoning; 400g can diced tomatoes; 1l chicken stock; 100g lentils; 50g lentils; 400g can chickpeas, rinsed, drained; 150g broad bean; Greek-style yoghurt, to serve; Coriander leaves, to serve; Mint leaves, to serve

Slow cooker spiced chicken and chickpea soup recipe

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Prep Time:
15 minutes

Cook Time:
245 minutes

Total Time:
260 minutes

Cozy up with this comforting slow-cooked soup, ideal for chilly winter evenings.

Ingredients:

18.20 gm olive oil
2 Australian Chicken Breast Fillets
1 red onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
20.00 ml Moroccan seasoning
400g can diced tomatoes
1l chicken stock
100g lentils
50g lentils
400g can chickpeas, rinsed, drained
150g broad bean
Greek-style yoghurt, to serve
Coriander leaves, to serve
Mint leaves, to serve

Instructions:

In a large frying pan over high heat, heat the oil until shimmering. Cook the chicken for 2 minutes on each side, or until golden brown all over.
Place the chicken in a slow cooker along with onion, carrot, celery, Moroccan seasoning, tomato, stock, lentils, and chickpeas. Cook covered for 4 hours on high (or 6 hours on low) until the chicken is tender.
Transfer the chicken to a plate using tongs. Shred it coarsely and add it back to the soup along with the broad beans. Season to taste.
Divide the soup into individual bowls. Top each serving with a dollop of yogurt and a sprinkle of fresh coriander and mint.

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