Chicken recipes
5 minutes
Moroccan chicken-and-chickpea soup
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Moroccan chicken-and-chickpea soup
1
Easy
5 minutes
5 minutes
Ingredients
- ½ cup canned chickpeas, drained
- 1 T Woolworths chilli crunch
- 2 Woolworths mini pita breads
- 1 x 250 g sachet Woolworths Moroccan chickpea and chicken soup
- 1 T pomegranate rubies
- 2 g coriander
Method
1. Toss the chickpeas in the chilli crunch and air-fry at 200°C for 5 minutes.
2. Dab the pita breads into the residual oil from the chilli crunch, place on top of the chickpeas and air-fry for 3 minutes.
3. Heat the soup according to package instructions and serve topped with the chickpeas, pita breads, pomegranate rubies and coriander.
Photographer: Jan Ras
Food Assistant: Bianca Jones