Arab chicken soup with chickpeas and cumin

Name: arab chicken soup with chickpeas and cumin
Total time: 40 min
Yield: 4
Ingredients: 4 chicken drumsticks; 500 gram chicken fillet; 5 tablespoon olive oil; 2 onion; 3 clove garlic; 1 teaspoon cumin powder (djinten); 1 teaspoon coriander powder (ketoembar); 0.5 teaspoon paprika; 1 cinnamon stick; 40 gram flour; 1.2 liter chicken bouillon; 400 gram chickpea; 400 gram tomato cubes; 2 tablespoon fresh mint; 1 Turkish bread

Ingredients

4 chicken drumsticks
500 gram chicken fillet
5 tablespoon olive oil
2 onion
3 clove garlic
1 teaspoon cumin powder (djinten)
1 teaspoon coriander powder (ketoembar)
0.5 teaspoon paprika

1 cinnamon stick
40 gram flour
1.2 liter chicken bouillon
400 gram chickpea
400 gram tomato cubes
2 tablespoon fresh mint
1 Turkish bread

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.