Chickpea stew with cucumber and chicken

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the chicken fillets, dab dry and cut into bite-sized pieces. Heat oil in a pot. Fry the meat for 2-3 minutes, turning it, season with salt and pepper and take it out.

2. 2

   Pour in the vegetable stock and bring to the boil. In the meantime wash and clean the cucumber, cut it in half lengthwise and cut it into pieces. Quarter, clean, wash and cut the bell peppers into large pieces. Clean and wash spring onion and cut into fine rings.

3. 3

   Drain the chickpeas in a sieve. Add cucumber and chick peas to the stock, bring to the boil, cover and cook for 6-8 minutes. In the meantime prepare pasta in boiling salted water according to package instructions.

4. 4

   Wash the parsley, shake dry and chop finely, except for a little to garnish. Pour the pasta into a sieve and drain. Add the noodles, meat and peppers to the soup about 2 minutes before the end of the cooking time.

5. 5

   Season to taste with salt, pepper and nutmeg, bring to the boil briefly. Arrange in soup bowls and sprinkle with parsley and garnish.

Nutrition Facts

KCAL
500 kcal

CARBS
53 g

FATS
12 g

PROTEINS
39 g