• Pinch of saffron
  • 1 litre chicken stock, made with half a stock cube
  • 1 tbsp olive oil
  • 615 g pack skinless and boneless chicken thighs by Sainsbury's
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 large carrot, peeled and diced
  • 2 celery sticks, diced
  • 90 g jar harissa pasta by Sainsbury's
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 2 x 390g cartons chopped tomatoes
  • 2 x 400g tins chickpeas in water, drained and rinsed
  • 4 tbsp low fat crème fraîche, to serve (optional)
  • Fresh parsley, to serve (optional)


  1. 1

    Add the saffron to the stock in a jug, and leave to infuse. Heat the oil in a large saucepan and add the chicken. Brown all over for 5-6 minutes and then remove and set aside. Add the onion, and cook for 2-3 minutes, until beginning to soften. Stir in the garlic and cook for another minute, then season.

  2. 2

    Add the carrot, celery, harissa paste and spices to the pan. Cook for 5-6 minutes, stirring so everything is combined and the vegetables are just tender.

  3. 3

    Pour in the infused stock, chopped tomatoes and add the chickpeas. Stir everything together, season and then bring to the boil. Add the chicken, turn down to a simmer and cover with a lid. Season, simmer gently for 20 minutes, before removing the lid and cooking for another 10 minutes, until the soup has reduced slightly. 

  4. 4

    Spoon out the chicken thighs and shred with 2 forks. Return to the soup, stir through and then divide between 6 bowls. To serve, add a spoonful of crème fraîche and sprinkling of parsley (optional).

Nutritional Details

Each serving provides
  • Energy 1566kj 374kcal 19%
  • Fat 18.5g 26%
  • Saturates 4.8g 24%
  • Sugars 8.2g 9%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 368kj/88kcal

Each serving provides

20.9g carbohydrate 8.7g fibre 26.6g protein

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