Chicken chickpea soup recipe

Ingredients

• 3 cups chickpeas, soaked in water overnight
• ½ chicken breast, skinless and boneless (diced into bite size pieces)
• 3 cups tomato puree
• 1 medium white onion, finely chopped
• 1 tsp oregano
• 1 Tbsp butter
• Salt and pepper to taste

1. Put all the ingredients in large and deep bottom pan. Pour in 1 quart of water and cover the pan with a lid. Let it simmer over low heat for 40-45 minutes or until chicken and chickpeas are cooked through.
2. Once done, remove the pan from heat and pour the prepared soup into two bowls. Serve hot!