Moroccan chickpea soup
Try something different for vegetarians with Moroccan chickpea soup
Chicken with roots & chickpeas
Serves 4
Easy
Prep:
Cook:
A filling and healthy meal that's great for an easy supper
Skip to ingredients
- 4 chickenleg quarters
- 2 tbsp olive oil
- 4 carrotscut into large chunks
- 3 parsnipscut into large chunks
- 1 onioncut into large chunks
- 1 tbsp Moroccan seasoning
- 440g can chickpearinsed and drained
- 400g can tomato
- chopped corianderoptional
Nutrition: per serving
- kcal590
- fat32g
- saturates8g
- carbs37g
- sugars0g
- fibre10g
- protein40g
- salt2.12g
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Toss the chicken, oil, vegetables and seasoning together with some salt and pepper. Roast for 40 mins, shaking the pan every so often.
step 2
When the chicken and vegetables are cooked, lift the chicken onto plates, then put the roasting tin over a high heat. Tip in the chickpeas and tomatoes and bring to a simmer. Cook for a few mins, then stir in the coriander, if using. Serve with the chicken.
