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.