Chicken, chickpea and vegetable soup

• 2 chicken fillets with skin (150g each)
• 1 tablespoon chicken stock powder
• 1.5 litre water
• 3 cloves of garlic, peeled
• Salt, pepper, thyme and laurel
• 1 teaspoon ground cumin
• 200g chickpeas, cooked already
• 200g carrots, peeled
• 200g courgettes, washed
• Chopped fresh herbs of your choice (basil, coriander, etc.)

Slice the onions with the dark green cone.

Put the onions, garlic, thyme, laurel, water and chicken stock, cumin and chicken fillet in a saucepan. Bring to a boil and cook for about 20 minutes over low heat.

Remove the chicken fillets and cut them into pieces.

Grate the carrots with the orange cone. Grate the courgettes with the red cone.

Add all this to the broth and cook for 4 to 5 minutes over low heat. Taste and adjust the seasoning and serve hot with herbs of your choice.

Variant: Serve with pieces of whole wheat bread for a richer soup.