Chicken “Can’t believe it’s not a noodle” Noodle and Chickpea

Its meaty… slurpable… comforting… & believe it or not #GlutenFree… sometimes I even surprise myself Serves 4

Ingredients

• 2 Tbsp Coconut/Macadamia/Olive Oil
• 1 Onion, sliced
• 1 Garlic clove, finely chopped
• 1 tbsp Turmeric
• 2 tsp Cumin
• 2 tsp Coriander
• 1 tsp Chill powder
• 2 Litres of Chicken Stock
• 1 Can of Chickpeas
• 1/2 Butternut Pumpkin, shredded using a processor or greater
• 1 Chicken breast
• Pinch of Salt
• Juice of Half a lemon

METHOD:

1. Preheat oven to 180 degrees C.
2. Add oil to a deep saucepan on hight heat and brown onion and garlic for 3-5 minutes
3. Sprinkle in spices and mix through before pouring in stock.
4. Bring to the boil and turn to low, pouring in the chick peas just before covering with a lid and simmering for 20 minutes.
5. Line a baking tray with baking paper and place chicken on top sprinkle with salt and a little drizzle of oil before putting in the oven for 10-12 minutes or until shreds apart and is cooked through.
6. Add the pumpkin noodles to the pot and cook for a further 5-8 minutes. Season with salt and lemon juice to taste.
7. Ladle soup into bowls, shred the chicken with two forks and layer on top of soup