Paprika chicken and chickpea soup

Paprika chicken and chickpea soup

Ingredients (serve 6):

  • 20g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked or normal ground paprika
  • ½ teaspoon chilli powder
  • 1 large red capsicum (bell pepper), diced
  • 1 large zucchini (baby marrow), diced
  • 400g can crushed tomatoes
  • 1 quantity chicken stock with chopped chicken (see related recipe) or 2L premixed chicken stock
  • 2 x 400g cans chickpeas, drained, rinsed
  • 2 tablespoons finely chopped fresh oregano



  1. Melt butter in a large saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 10 minutes or until onion has softened.
  2. Add garlic, cumin, paprika and chilli powder. Cook, stirring, for 2 minutes or until fragrant.
  3. Add capsicum and zucchini. Cook for 2 minutes.
  4. Add tomatoes, 2 litres stock and 2 cups cold water. Bring to the boil.
  5. Add chickpeas and 4 cups chicken. Reduce heat to low. Simmer for 15 minutes or until vegetable are tender.
  6. Stir in oregano. Season with salt and pepper.
  7. Serve.
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