Chicken lamb pea soup is very easy to prepare, it is prepared from available products, it turns out to be satisfying. This recipe is related to oriental cuisine. Cinnamon and roasted fresh parsley make the first course taste spicy, savory and aromatic.
It is necessary
- For six servings:
- - whole chicken;
- - 2.5 liters of water;
- - 100 g of lamb peas (chickpea);
- - 100 g of long grain rice;
- - 1 large onion;
- - 2 tbsp. tablespoons of olive oil, parsley;
- - ground cinnamon, ground pepper.
Instructions
Step 1
Soak the peas in cold water overnight. Drain the water in the morning, pat dry the peas with paper towels.
Step 2
Cut the chicken into eight pieces, put in a large saucepan, add the chickpeas, cover with water. Bring to a boil, reduce heat, cover, cook for 40 minutes. Make sure that no scale builds up - remove it with a slotted spoon!
Step 3
Add rice to the broth, mix, cook for another 15 minutes, until the rice is softer. Peel the onion, chop. Rinse fresh parsley, dry, chop.
Step 4
Heat the olive oil over medium heat, fry the parsley and onions on it (10 minutes), during which time the onions should brown. Add pepper and salt to taste, sprinkle with cinnamon.
Step 5
Add the onion mixture to the soup, stir. Add salt if required. Serve hot prepared chicken and pea soup.
