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Arab chicken soup with chickpeas and cumin
 
 
4 ServingsPTM40 min

Arab chicken soup with chickpeas and cumin


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Directions

  1. 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.
  2. 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.
  3. Add the chicken meat again with the chickpeas and tomato cubes with juice. Cook gently for 12-14 minutes, until the chicken is cooked.
  4. Remove the chicken from the pan and pull it apart with 2 forks. Divide the chicken over deep plates and spoon the soup.
  5. 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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