Tremendously healthy and packed with protein and fibre, Shaun Hill’s soup is sure to be a soon favourite for kids who love chicken and houmous.
If cooking with dried chickpeas ensure that you soak them overnight. Tinned chickpeas won’t need to be soaked, but will need to be rinsed with water and drained. A little trivia for the little 'uns; chickpeas are an excellent source of protein and zinc. They even come in an array of colours; black chickpeas, and a white variety that are popular in the UK.
Add the chickpeas into a large pot, adding enough water to cover and bring to boil, removing any foam that is produced during the process. Drain and set aside.
Into 2 litres of cold water, add the chickpeas then the chicken and bring to boil.
Once boiling, lower the heat and leave at a simmer for 2 hours. Remove the chicken after 20 minutes or until cooked through with no pink showing, and regularly skim away the foam.
Strip away the chicken from the bone into pieces and set aside.
Over a medium heat, add oil into a pan. Once hot, fry the onion, chopped celery, leek and garlic until soft. Add into the pot with the chickpeas - along with the stripped pieces of chicken. Another spot of trivia; did you know that leeks are displayed on the cap of the Welsh guards. Why? Because they are the national emblems of Wales.
This step is best done in 3 or 4 batches for consistency. Pour the contents of the pan into a blender, adding white wine, lemon juice and oil. Blitz and add salt to taste.
Once ready to serve, reheat and add some olive oil. Divide across bowls and garnish with chopped chives and parsley, this would be a great step for the kids to help with.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.