Chicken Chickpea Soup

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the chicken with cumin, chili flakes, salt and pepper and cook for 5 minutes until slightly golden. Transfer the chicken to a plate.
2 tablespoons olive oil
1 lb chicken breast
1 teaspoon ground cumin
¼ teaspoon red chili flakes
1 teaspoon salt
¼ teaspoon black pepper
Add the remaining olive oil to the pot and sauté the leek, carrot and celery for about 5 minutes, until softened.
1 medium leek
2 medium carrots
2-3 celery stalks
Stir in the garlic and Italian seasoning and cook for another minute, stirring often.
2 large garlic cloves
1 teaspoon Italian seasoning
Add the rice, chickpeas, cooked chicken, bay leaves and chicken stock. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the rice is tender.
¾ cup wild rice mix
2 cans (14 oz / 400 g) chickpeas
2 bay leaves
6 cups chicken stock
Remove the bay leaves, then stir in the lemon juice and fresh parsley. Serve hot garnished with extra fresh parsley and some red chili flakes if you like.
2 tablespoons lemon juice
¼ cup fresh parsley