Recipe : Moroccan Chicken Soup

Ingredients

• 5 portions of chicken thighs from Hudson Meats
• 300ml passata from Hudson Meats
• 1L chicken stock from Hudson Meats
• 3 carrots thinly sliced
• 4 stalks of celery sliced
• 400g canned chickpeas drained
• 1 red onion finely chopped
• 2 cloves minced garlic
• 1 inch ginger grated
• 2 tsp harissa paste
• ½ tsp turmeric
• 2 tsp ground cumin
• 2 tsp black pepper
• 2 tsp salt
• 2 tbsp olive oil
• Fresh coriander or basil to garnish
• Yoghurt to serve