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.
-
40 minLunchbutter, liquid baking product, onion, sugar, White wine, Meat bouillon, fresh thyme, dried thyme, baguette, gruyere, mature cheese,onion soup with cheese croutons -
140 minLunchbread rye, grilled red peppers in a pot, tuna pieces in olive oil, fresh celery, chilled tapenade of sundried tomatoes, Parmigiano Reggiano flakes,picnic bulb with tuna -
40 minLunchmeat tomato, White beans, White beans, Red onion, spring / forest onion, feta, black olive, cucumber, egg, tomato ketchup, fresh thyme, dried thyme, vinegar, lemon juice, olive oil,Greek bean salad -
30 minLunchlemon, mild olive oil, smoked salmon, new potatoes, dill, creme fraiche, mayonnaise,smoked salmon in lemon oil with dill potatoes
Nutrition
730Calories
Fat43% DV28g
Protein82% DV41g
Carbs25% DV75g
Loved it