Sharba Libiya-Style Spiced Chicken, Chickpea and Orzo Soup with Mint
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Ingredients
- 400 g chicken thigh fillets, diced
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground turmeric
- 2 tbsp tomato puree
- 400 g chickpeas, drained and rinsed
- 80 g orzo pasta
- 900 ml chicken stock
- 1 tsp dried mint
Nutrition (per serving)
- Calories
- 346 kcal
- Protein
- 31 g
- Carbohydrate
- 34.8 g
- of which sugars
- 4.5 g
- Fat
- 7.7 g
- of which saturates
- 1.6 g
- Fibre
- 7.7 g
- Salt
- 2.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken, onion, garlic, ground turmeric and tomato puree in a large saucepan with the chicken stock.
- 2
Bring to a simmer and cook for 12 minutes, until the chicken is cooked through with no pink remaining.
- 3
Stir in the chickpeas and orzo pasta and simmer for a further 8-10 minutes, until the orzo is tender.
- 4
Stir through the dried mint, check the seasoning and serve hot.
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