A cosy bowl of chickpea and lentil broth loaded with shredded chicken and zingy lemon. An easy weeknight win made using our Honey-Dijon Chicken & Pepper Traybake batch recipe.
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Serves
6
Chickpea
Cooked Puy Lentils
Chicken Stock
Greek Yoghurt
Parsley
Lemon
Olive Oil
Salt
Black Pepper
Serves
6
Chickpea
Cooked Puy Lentils
Chicken Stock
Greek Yoghurt
Parsley
Lemon
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Before you begin, make the Honey-Dijon Chicken & Pepper Traybake Batch recipe.
Step 2.
Scoop the vegetables from the traybake into a blender with the chicken stock. Blitz until smooth for a silky base, or leave chunky for more texture.
Step 3.
Shred the chicken using two forks. Drain the chickpeas. Pick the parsley leaves, discarding the stems.
Step 4.
Pour the blended stock into a saucepan and add the shredded chicken, chickpeas, and cooked lentils. Place over a medium heat and bring to a gentle simmer until everything is piping hot.
Step 5.
Taste and season with salt, black pepper, and a squeeze of lemon juice.
Step 6.
Ladle into bowls, top each with a dollop of Greek yoghurt and a scattering of parsley leaves. Serve with the remaining lemon wedges.
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