Chicken and chickpea soup –

Levi Brown/Trunk Archive (/)

Ingredients

• 1/2 large chopped onion
• 1 clove of crushed garlic
• 4 thin chicken fillets cut into strips (or cubes)
• 1 unpeeled carrot, cut into cubes
• 1 cup. (tea) diced turnip
• 1 cup. (tea) chopped pod (or fresh pea)
• 1/4 cabbage cut into strips (or 4 cabbage leaves)
• 1/2 skinless tomato cut into cubes
• 2 col. (soup) chopped chives
• 1/2 stalk of chopped celery (use 2 whole leaves)
• 1 cup. (tea) chickpeas cooked al dente
• Salt, black pepper, curry powder and chopped parsley to taste
• 1 liter of boiling water
• Parsley or cilantro (to garnish)

Way of doing

In a deep pan, sauté the onion and garlic with 2 col. (soup) of water (or more if necessary). Put the chicken, a little salt and pepper and sauté until the chicken turns white. Add the carrot, turnip, green beans and cabbage and saute. Add the tomato and sauté for a few more minutes. Add the celery, chickpeas, spices and boiling water little by little (2 ladles every 2 minutes, until the water runs out). Cover and cook over low heat for about 30 minutes. Adjust salt and serve with cilantro (or parsley). Freeze the other portions.

Yield: 4 servings.
Calories per serving: 150.