• 150g chicken breast
  • 1 small onion
  • 1 small can of sweetcorn [140g drained]
  • 2 chicken broth cubes
  • 50g canned chickpeas
  • 2 eggs
  • A pinch of Salt, Pepper and Parsley to taste


  • STEP 1
    Cut raw chicken breast into small cubes and onion into thin slices. Fill half of a medium sized saucepan with water and boil the chicken for about 5 minutes. Add onions and boil for another 5-10 minutes on medium to low heat.
  • STEP 2
    Add 2 cups of chicken broth to pot and stir well. Reduce heat to low and let simmer for around 2 minutes.
  • STEP 3
    Add the chickpeas, sweetcorn, salt and pepper and let simmer for about 5 minutes on low heat. In the mean time, lightly beat two eggs in a separate bowl. Add the eggs to the pot and stir well. Turn off heat, cover pot and allow to sit for around 5 minutes before serving.
  • STEP 4
    Serve with fresh parsley on top for added flavour. If a thicker consistency is desired, you may add corn flour or blend with a hand blender if preferred.

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