Filter
Reset
Sort ByRelevance
Julie a
Arab chicken soup with chickpeas and cumin
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Sprinkle the chicken with salt and pepper. Heat the olive oil in a soup pot and fry the chicken around light brown. Remove the chicken from the pan.
-
Fry the onion with the garlic in the shortening and pour the cumin, coriander, paprika and cinnamon through. Bake for 1 minute, sprinkle with flour and cook for 1-2 minutes. Pour in the stock.
-
Add the chicken meat again with the chickpeas and tomato cubes with juice. Cook gently for 12-14 minutes, until the chicken is cooked.
-
Remove the chicken from the pan and pull it apart with 2 forks. Divide the chicken over deep plates and spoon the soup.
-
Remove the cinnamon stick and sprinkle the soup with the mint. Serve with Turkish bread.
-
20 minLunchmayonnaise, chili sauce, Taco sauce, afbak baguette, onion, flour, sunflower oil, chipolata sausage, lettuce,fresh dog
-
20 minLunchEggs, whipped cream, fresh Italian herbs, salt, butter or margarine, (freshly ground) pepper,omelette with Italian herbs
-
5 minLunchwalnuts, multigrain bread, Apple syrup, young cheese, apples,slice of cheese apple
-
15 minLuncholive oil, dried rosemary, flatbread, blue cheese, raw ham, white grape, arugula,flat bread with blue cheese, raw ham and grapes
Nutrition
730Calories
Fat43% DV28g
Protein82% DV41g
Carbs25% DV75g
Loved it