Chicken Soup with Chickpeas and Tomatoes
by Editorial Staff
Lamb peas, or chickpeas, as chickpeas are also called, are rarely used by our housewives. And completely in vain, because the content of nutrients in it is very high, and it is also delicious. I suggest you cook chicken soup with tomatoes and chickpeas, its original taste, lightness and bright appearance will appeal to absolutely everyone!
Servings: 6
Ingredients
- Chicken drumsticks (or legs) – 500 g (2 pcs.)
- Canned tomatoes in their own juice – 400 g (1 can)
- Chickpeas (dry) – 100 g
- Onions – 170 g (2 pcs.)
- Celery stalk – 120 g (2 pcs.)
- Carrots – 90 g (1 pc.)
- Zira – 1/3 teaspoon
- Coriander – 1/2 teaspoon
- Cinnamon – 1/5 teaspoon
- Salt – 1 teaspoon
- Ground black pepper – 2-3 pinches
- Bay leaf – 1 pc.
- Lemon – 1/3 pc.
- Fresh parsley – 1-2 branches
- Vegetable oil – 2 tbsp
Directions
- Soak the chickpeas in cold water overnight (at least 8 hours). For 100 g of chickpeas, you need 300 ml of water. The chickpeas will swell and double in size. Then drain the water, put the chickpeas in a saucepan and cover with water so that it covers the legumes. Bring the chickpeas to a boil, cook for 5 minutes. Then turn off the heat and let the chickpeas cool in a saucepan, covered, for 40-50 minutes. That’s it, the chickpeas are boiled and ready to use.
- Prepare all the ingredients for the soup.
- Pour 1.5 liters of water into a saucepan, add bay leaf, 1 peeled whole onion, and chicken drumsticks. Bring to a boil and remove the foam.
- Cook the chicken broth for 40-50 minutes, until the chicken is tender.
- Strain the broth. Remove the chicken from the bone and chop or fiber. Remove the onion and bay leaves.
- Peel the carrots. Cut carrots, onions, and celery into cubes or wedges.
- In a saucepan with a thick bottom, heat the vegetable oil, transfer the prepared vegetables to the pan. Fry them for 7-8 minutes over medium heat, stirring occasionally.
- Add cinnamon, cumin, coriander, black pepper, and salt to the vegetables. Stir and cook for another 1-2 minutes.
- Add the tomatoes in their own juice to the saucepan. If whole tomatoes are canned, cut them into pieces.
- Pour the chicken broth over the vegetables, bring to a boil and cook over low heat for 15 minutes, until the vegetables are tender.
- Add boiled chickpeas to the soup pot.
- Also, add the chicken to the soup and bring to a boil. Cook for another 5 minutes, then turn off the heat and let the soup sit for 10-15 minutes.
- Chicken soup with chickpeas and tomatoes is ready to serve. Pour the soup into bowls.
- Chop the parsley finely with a knife. Cut the lemon into wedges.
- Add greens and a slice of lemon to a bowl of soup. Serve hot, flavorful chicken soup at your table.
- The light sourness of lemon and tomatoes, sweet and juicy chicken, delicate, nutty flavor of chickpeas, and a large number of aromatic spices – an excellent combination of products!
Enjoy your meal!
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