for 4 person

Soup

a little	olive oil
1	spring onion incl. green part, coarsely chopped
350 g	frozen peas, slightly defrosted
200 g	baby spinach
1 bunch	flat-leaf parsley (approx. 20 g)
8 dl	vegetable bouillon
1	lime, rinsed with hot water, dabbed dry; use grated zest and juice, zest set aside
	salt and pepper to taste

Chicken

1 tbsp	olive oil
2	chicken breasts
1 tin	chickpeas (approx. 215 g), rinsed and drained
1 tsp	salt
a little	pepper

Cheesy crackers

60 g	tangy Gruyère, coarsely grated
4 slice	crispbread

To serve

30 g	cress
30 g	almonds, coarsely chopped, toasted

How it's done

Soup

Heat the oil in a pan. Add the onion, peas, spinach and parsley, sauté for approx. 5 mins. Pour in the stock and bring to the boil. Reduce the heat, simmer the soup for approx. 10 mins., blend until smooth. Add the lime juice, season to taste.

Chicken

Heat the oil in a frying pan. Brown the chicken breast for approx. 5 mins. on each side, remove from the pan, pull apart using 2 forks. Stir fry the chickpeas, lime zest and chicken in the same pan for approx. 3 mins., season.

Cheesy crackers

Scatter the cheese on top of the crispbread. Bake for approx. 5 mins. in the upper half of an oven preheated to 200°C. Remove from the oven.

To serve

Serve the chicken and chickpeas in soup dishes, pour the soup over the top, garnish with the cress and almonds. Serve with the cheesy crackers.

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