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Julie a
Arab chicken soup with chickpeas and cumin
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Ingredients
Directions
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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.
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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.
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Add the chicken meat again with the chickpeas and tomato cubes with juice. Cook gently for 12-14 minutes, until the chicken is cooked.
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Remove the chicken from the pan and pull it apart with 2 forks. Divide the chicken over deep plates and spoon the soup.
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Remove the cinnamon stick and sprinkle the soup with the mint. Serve with Turkish bread.
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Nutrition
730Calories
Fat43% DV28g
Protein82% DV41g
Carbs25% DV75g
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