A lovely filling "main meal" soup from the WW community. Original points quoted so please recalculate for your plan.
I can’t tell you how good this soup is – absolutely gorgeous. It’s hearty enough to have as a proper meal. It’s really worth using dried chickpeas for it, soaked overnight, but if not, use a can of drained chickpeas, and cook the soup for only 20-30 minutes.
From the kitchen of TAMSINBH
servings | 4
estimated Points® per serving | 3.5
1 tbsp oil
1 large onion, chopped
2 cloves garlic crushed
1 green chilli, deseeded and chopped
1 skinless chicken breast, finely chopped
1 heaped tsp each ground coriander and cumin
1 heaped tsp ground allspice
2 heaped tsp mild chilli powder
1 x 140g tin tomato puree
2 tsp caster sugar
900ml water
600ml chicken stock
100g dried chickpeas, soaked overnight in cold water
50g couscous
1 tbsp each chopped fresh parsley and mint
Soften the onion in the oil until golden then add the garlic and chilli and cook for 1 minute. Add the chicken and toss around for a couple of minutes. Add the spices, tomato puree, sugar, water and stock. Tip in the drained chickpeas and bring to a simmer (don¿t add salt which will toughen the chickpeas). Cover and simmer v gently for 1 hour or until the chickpeas are tender. When ready to eat, check the seasoning, then stir the couscous and herbs into the hot soup Put the lid back on and allow to stand, off the heat for 3 mins. Serve with lemon wedges, and pitta bread if points allow.
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