Ingredients
- 1 Soup chicken (1.5 kg)
- 3 l Water
- 1 Onion
- 1 small piece of ginger (10 g)
- 4 Cloves
- 2 Allspice seeds
- 2 Cardamom pods
- 2 Bay leaves
- 1 Cinnamon stick
- 1 Bunch greens
- 150 g Pearl couscous (alternatively small shell pasta)
- 265 g cooked chickpeas
- 10 g Parsley
Zubereitung
- Wash and drain soup chicken and place in a large pot.
- Pour pot with cold water and bring to a boil.
- Cook soup chicken for about 10 minutes, skimming off foam with a skimmer.
- Wash greens, cut half into rough pieces, peel the other half and cut into small cubes.
- Onion and ginger also wash and cut into coarse pieces.
- Roast the spices briefly in a pan without fat until the aroma develops. If you like, you can also roast onion and ginger.
- Add coarse vegetable pieces and spices to the soup and simmer over medium heat for about 1.5 hours.
- Remove chicken from soup and pour broth through a sieve.
- Pluck chicken from bones and cut large pieces into small pieces.
- Return broth and chicken to pot. Add vegetable cubes and pearl couscous and simmer for another 10-15 minutes over medium heat.
- Drain the chickpeas and stir into the soup.
- Chicken soup with chickpeas and pearl couscous garnish with a little chopped parsley.
Nährwerte
Calories: 603.9kcal | Carbohydrates: 20.9g | Protein: 40.4g | Fat: 39g