Ingredients // Vegetables

The soup of chickpeas

  • Chicken legs - 3-4 pieces
  • Nut - 400 grams
  • Onions - 1 Each
  • Carrots - 2-3 pieces
  • Garlic - 5-6 cloves
  • Coriander -0.5 teaspoons
  • Zira - 0.5 teaspoon Ground Cinnamon
  • - 1/4 teaspoon lemon
  • - 1 Each
  • Fresh cilantro - 30 grams (you can substitute parsley and dill)
  • Sol - 15 teaspoons (to taste)
  • water - 2.5 liters

Nut for this soup better soak overnight.Water is poured into it more, as it quickly swells and absorbs a lot of water.Before cooking chickpeas, pour remaining liquid in it and washed well with peas.After that fill with water and put the stew on low heat about 40-50 minutes.Heated in a pan in which we cook soup, vegetable oil and fry until golden brown the chicken pieces.Fried remove from the pan.Onions clean and cut into thin half-rings.Then 5 minutes fry in oil in which the roasted chicken.Clear the garlic and finely chop finely.Sent along with spices to the onions frying is literally 1 minute.Clean the carrots and cut into small pieces.Add to the

onions and fry 3-4 minutes.Then, return the chicken to the pan, fill with water and cook for 40 minutes can add salt.We get ready chicken and separate the meat from the bones.Meat can be spread in the dish before serving, and can be brought back into the soup :) We add into the pot already prepared chickpeas and give simmer for about 5 minutes Just a minute before the end of cooking add the soup finely chopped fresh herbs, lemon zest and a tablespoon of lemon juice.

Servings: 5-6

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