Recipe Created By:

Paul Gayler



ready in

50 minutes



What you will need

Place the chicken cubes in a pan, add the oil, onion, spices and stir over a low heat for 10 minutes with no colour.

Add the tomatoes along with their juice, the harissa, the coriander, cover with a litre of cold water, bring to the boil.

Reduce the heat, simmer for 25 minutes, before adding the 3 grains and chickpeas, simmer for further 15 minutes.

Add the broken vermicelli noodles, simmer for a final 5 minutes.

Stir in the egg and lemon mix using a large spoon to create egg strands in the soup.

Season with black pepper and serve.

How to prepare:

  • 200g Riso Gallo Rustico 3 Grain Mix
  • 375g skinless chicken thighs, cut into 1cm cubes
  • 1 tb olive oil
  • ¼ tsp turmeric
  • ½ tsp ground cinnamon
  • `1/2 tsp ground ginger
  • 2 onions, chopped
  • 40g fresh coriander, chopped
  • 400g canned chopped tomatoes
  • 1tsp harissa (or ½ tsp red chilli flakes)
  • 200g canned chickpeas, drained and rinsed
  • 50g vermicelli noodles (optional), broken into 2.5cm lengths
  • 1 egg, beaten with juice of ¼ lemon
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