Pumpkin, chick pea, chicken and olive soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
80 gm cooked chicken leg (meat only) shredded1 medium onion, chopped200 gms Pumpkin (or other squash) cubed 60 gms Green olives (weighed without stones) Halved100 gms canned/cooked chick peas (drained weight)4 tblsp tomato puree1 Knorr stock cube (I used chicken)Water to cover15 ml Lemon Juice2 tsp granulated sugarSoy sauce to taste
Add the first 8 ingredients to a saucepan.
Simmer for 40 minutes or until the pumpkin and onion are very soft
Add water or simmer longer to give the consistency you like
Add sugar, lemon juice and soy sauce to taste
(I like a slight sweet and sour taste)
Serve immediately, or freeze portions to eat later in the week.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user HBOWERY.
Simmer for 40 minutes or until the pumpkin and onion are very soft
Add water or simmer longer to give the consistency you like
Add sugar, lemon juice and soy sauce to taste
(I like a slight sweet and sour taste)
Serve immediately, or freeze portions to eat later in the week.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user HBOWERY.
Nutritional Info Amount Per Serving
- Calories: 213.7
- Total Fat: 5.8 g
- Cholesterol: 49.9 mg
- Sodium: 767.5 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 4.6 g
- Protein: 17.6 g
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