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17 December 2012,01:27 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat oil in a saucepan over a medium heat, add onion and garlic and cook, stirring, for 3 - 5 minutes or until onion is soft.
  • Add rice, marjoram, thyme and stock, simmer to low flame for about 10 - 15 minutes.
  • Remove the stamens and pistils from the zucchini flowers. Make sure that there are no insects hidden in the petals and dip into water briefly. Trim stalks and set aside.
  • Add chickpeas, chicken Stock and zucchini (courgette) flowers to soup and cook for 3 - 5 minutes or until flowers are tender.
  • Ladle soup into bowls and top with avocado, chillies, coriander and onion.


  • 450 grams cooked or canned chickpeas, rinsed and drained
  • 2 teaspoons Cooking oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 tablespoons white rice
  • 2 teaspoons chopped fresh marjoram
  • 2 teaspoons chopped fresh thyme
  • 2 litres chicken stock
  • 12 zucchini flowers
  • 250 grams chopped cooked chicken
  • 1 avocado, sliced
  • 2 jalapeno chillies, sliced
  • 1 tablespoon fresh coriander leaves
  • ΒΌ onion, chopped

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