Method
Step 1
Prepare all ingredients as indicated above. Finely grate the skin of the lemon on a box grater to create lemon zest. Then juice the lemon.
Step 2
Add the boiling water (see quantity above) to a large bowl. Stir in the chicken stock granules and set aside.
Step 3
Cut the chicken breast into 4 strips lengthways. Drizzle with olive oil and dust with freshly ground salt and pepper. Toss to coat. Place a large frying pan on high heat. When hot, add the chicken and pan fry for about 6 minutes until browned. Transfer to a chopping board and allow to cool.
Step 4
Return the frying pan with a glug of olive oil to the stove on medium to high heat. When hot, add the onion and sauté for about 5 minutes until translucent and lightly browned. Now add the ground cumin, ground coriander, ground cinnamon and HALF the garlic. Stir for about a minute. Add the carrot slices and the chicken stock. Stir.
Step 5
Cut the chicken pieces into bite size chunks and add to the soup. Bring to a boil and then reduce heat so that the mixture simmers (bubbles gently). Allow to simmer for about 5 minutes.
Step 6
Finally, add the chickpeas and lemon juice and season to taste with salt and pepper. Cook for 5 more minutes.
Step 7
In a small bowl, stir together the other HALF of the garlic, lemon zest and chopped fresh coriander.
Step 8
To serve, pour the soup into the bowl. Sprinkle the lemon, garlic and coriander mixture on top.