Chicken Vegetable Soup with Chickpeas
Ingredients
- Ingredients
- 4 Chicken breasts
- 1 l (approximately 34 ounces) Chicken broth
- 2 tsps grated ginger
- 2 Red onions
- 250 grams (approximately 9 ounces) chickpeas
- 2 carrots
- 2 1 red and 1 yellow Bell pepper (1 red and 1 yellow)
- 1 Tbsp vegetable oil
- 1 Tbsp Curry powder
- 1 lemon (juice)
- salt
- freshly ground peppers
- marjoram (for garnish)
Preparation steps
Rinse chickpeas in a colander, then soak with plenty of water overnight.
Drain soaking water, place the chickpeas in a large saucepan and add 1.5 liters approximately 51 ounces) of water. Bring to a boil, reduce to a simmer and cook, covered until the chickpeas are tender, about 1 hour. Drain.
In a deep skillet, bring the chicken broth and the ginger to a boil. Add the chicken breasts, reduce to a simmer cook until just cooked through, about 15 minutes. Peel the onions and chop, peel the carrots and slice. Rinse, halve and remove the seeds and white ribs from the peppers and cut into strips. Heat the oil in a skillet, add the onion, carrots and peppers and saute about 2 minutes. Remove the chicken from the broth and let cool. Pour the broth through a sieve into another pot, add the curry and bring the soup to a boil. Slice the chicken. Add the vegetables, chicken and chickpeas to the soup and cook for another 5 minutes. Season with lemon juice, salt and pepper and garnish with the marjoram leaves.
