FRIJE

Instructions

• 1.   Prepare the broth with hot water. Finely chop the garlic. Roughly tear the spinach leaves. Peel and cut the carrot in half, then into thin half-moons.
• 2.   Heat a drizzle of olive oil over medium-high heat in a large pot. Add the garlic, tomato paste, chickpeas (with their liquid), brown sugar, and, per person: 1 tsp of cumin (and optionally Middle Eastern spices).
  Cook for 1 minute while stirring, then roughly mash some of the chickpeas with a fork (leave a few whole).
• 3.   Add the chicken, carrot, and broth to the pot. Bring to a simmer and cook over medium heat until the chicken is no longer pink in the center (10-14 minutes).
• 4.   Remove the chicken from the pot and shred it on a cutting board with two forks. Meanwhile, let the soup simmer so that the carrots finish cooking and the soup thickens slightly. Return the chicken to the pot, then add the spinach. Mix for 1-2 minutes.
• 5.   Divide the stew into large bowls or deep plates. Crumble the Greek cheese on top.

Nutritional information *