pakistani

Spiced Chicken and Chickpea Yakhni Soup

Name: Spiced Chicken and Chickpea Yakhni Soup
Yield: 1 serving
Cuisine: pakistani
Ingredients: 190 g chicken breast (boneless, skinless); 150 g cooked chickpeas (drained); 10 g vegetable oil; 90 g onion (thinly sliced); 12 g ginger-garlic paste; 2 g ground cumin; 2 g ground coriander; 0.6 g black pepper (ground); 80 g spinach (chopped); 12 g lemon juice; 520 g water

This simmered dish pairs chicken breast with cooked chickpeas, onion and ginger-garlic paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly High protein Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

61 g Protein

57 g Carbohydrates

19 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

190g chicken breast (boneless, skinless) 201 kcal
150g cooked chickpeas (drained) 246 kcal
10g vegetable oil 88 kcal
90g onion (thinly sliced) 36 kcal
12g ginger-garlic paste 10 kcal
2g ground cumin 8 kcal
2g ground coriander 6 kcal
1g black pepper (ground) 2 kcal
80g spinach (chopped) 18 kcal
12g lemon juice 4 kcal
520g water 0 kcal

Cooking instructions

vegetable oilonion (thinly sliced)
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook until golden.
chicken breast (bonelessginger-garlic paste
Add ginger-garlic paste and cook 30 seconds. Add chicken and saute 3 minutes.
ground cuminground corianderblack pepper (ground)water
Stir in cumin, coriander, black pepper, and salt. Add water and bring to a simmer.
cooked chickpeas (drained)
Add cooked chickpeas and simmer 10 minutes. Skim any foam if needed.
spinach (chopped)
Add spinach and simmer 2 minutes until just wilted.
lemon juice
Finish with lemon juice. Serve hot as a hearty soup.