EIWITRIJK RECEPT · FASE 3 · LUNCH

Moroccan chickpea soup with chicken

Spiced Phase 3 soup with chickpeas, chicken and wholemeal bulgur, filling and aromatic.

35 min totaal 2 porties 440 kcal p.p. 33 g protein

This Moroccan chickpea soup with chicken is a fragrant, spiced meal soup bursting with warm aromas. Ras el hanout gives the tomatoey broth depth, whilst chickpeas and shredded chicken make the soup hearty and savoury. A handful of fresh mint brings a surprising freshness that keeps the spices beautifully in balance.

In Phase 3 there's room for extra wholemeal carbohydrates, and a handful of bulgur makes this soup just hearty enough for a complete lunch. The chickpeas and chicken together deliver a generous helping of protein, whilst the bulgur adds slow-release carbs and fibre. That combination satisfies you for longer and fits perfectly into a protein diet where you eat more consciously but more generously.

Lovely with a dollop of lean yoghurt and a few leaves of fresh mint or coriander. A wedge of lemon alongside makes the soup even livelier and fresher in flavour.

Zo maak je het

  1. Fry the onion in a soup pan until translucent.
  2. Stir in the ras el hanout and add the chopped tomatoes and stock.
  3. Add the bulgur and chickpeas and cook for 15 minutes.
  4. Stir through the shredded chicken and warm through for a few minutes.
  5. Season with pepper and salt and scatter with mint.

Bewaren

Keep the soup covered in the fridge for up to 3 days, the bulgur will thicken it further, so thin it with some broth when reheating. You can freeze it in well-sealed portions.

Variatietips

Try swapping the bulgur for wholemeal couscous or pearl barley instead. Add a handful of spinach or some dried apricots to the soup for a new, sweet and savoury twist.

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