First courses

Chicken soup with chickpeas

Chicken soup with chickpeas – a very hearty and rich soup with an unusual taste. Chickpeas go well with chicken, fried vegetables are shaded with lemon juice and zest, a bouquet of spices makes the dish pleasantly spicy.

Chicken soup with chickpeas – ingredients

  • Chicken drumsticks – 400-500 g (any chicken parts of the body will do according to your desire).
  • Chickpeas – 2 cups.
  • Onion (large) – 1 piece.
  • Carrot (large) – 1 piece.
  • Sweet pepper – 2-3 pieces.
  • Tomato – 2 pieces.
  • Parsley – 50 g (a small bunch).
  • Lemon – 1 piece.
  • Coriander – ½ tsp.
  • Zira – ½ tsp.
  • Cinnamon – ½ tsp.
  • Black pepper – 1/3 tsp.
  • Dried crushed garlic – ½ tsp. (you can also use raw).
  • Bay leaf – 2-3 pieces.
  • Salt.
  • Oil.

Chicken soup with chickpeas – preparation

Chickpeas must be soaked several hours before cooking the soup, preferably overnight. Drain the water from the soaked chickpeas and boil them in new water for 1-2 hours until ready. Once the chickpeas are boiled, it won’t take much time to make the soup.

In a hot pan with oil, fry the chicken until a crust appears (5-7 minutes). Remove the chicken from the pan and put it in a saucepan. Put the prepared chickpeas in the pot on top of the chicken.

In the same pan, put all the spices and finely chopped onions in the oil left over from the chicken. Fry on moderate heat for 2-3 minutes.

Add diced carrots to onions and spices. Stir and fry for 1-2 minutes. Add sweet pepper cut into strips and chopped tomatoes (you can remove the skin from them beforehand), fry for another 4-5 minutes.

We squeeze the juice of half a lemon into our frying pan, and grate the zest of half a lemon. Put the finished roast in a pan with chickpeas and chicken. Pour everything with boiling water (1,5-2 liters). Bring to a boil, cook for 4-5 minutes.

Finely chop the parsley and add to the soup. Add salt, put a bay leaf and cook on the lowest heat for another 5 minutes. Turn off the heat and let the soup infuse under the closed lid for another 20-30 minutes.

Such soup can be served with a slice of lemon.

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