Spicy Chicken Soup with Legumes

Ingredients

• 2 onions
• 3 tbsp olive oil
• 480 g chickpeas (2 cans)
• 1 small can kidney beans
• 1 can peeled tomatoes
• 250 ml vegetable broth
• 1 tbsp Tomato Paste
• Salt
• Pepper
• 2 tbsp lemon juice
• 1 chicken (or 1 small cooked soup chicken from the day before)
• parsley (for garnish)

Instructions

1. 1.

   Peel and finely chop the onions. In a large pot heat olive oil, sauté the onions over medium heat for about 5-7 minutes until pale yellow.

2. 2.

   Take the tomatoes out of the can and chop them into small pieces.

3. 3.

   Rinse chickpeas and kidney beans in a sieve, drain well, add to the onions and sauté briefly. Add tomato pieces and juice, stir in tomato paste, and simmer for 10 minutes. Season with salt and pepper.

4. 4.

   Peel the chicken, separate the meat from the bones, shred it into small pieces, and heat it in the broth. Remove some pieces for garnish, mix the rest into the soup, taste and adjust seasoning.

5. 5.

   Serve by dividing the soup into bowls, topping each with shredded chicken and a drizzle of lemon juice, then garnish with parsley.