You might have already fell into the salad and barbecue pattern of the season but the weather has been so unpredictable here in Lyon that I still had in rotation a few warmer dishes. Here I made a soup full of spices that makes you travel in a bite.
I added veggies I had laying around in the fridge and some chickpeas but it would be terrific with potatoes and parsnip too. We ate it for 2 days straight and didn’t hear any complaints!
Rich chickpea chicken soup (serves 4) :
- 400g chicken breasts
- 2 cartots
- 300g cooked chickpeas
- 3 garlic cloves
- 1 onion
- 1 liter chicken stock
- 2 tbsp fresh parsley chopped
- 1 tsp all-spice mix
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- Salt and pepper
Put a little bit of oil in a pot and fry the cubed chicken pieces. When browned, take it out and set aside.
Slice the onion finely, slice carrots and grate garlic cloves.
Add the onions to the pot with garlic and all the spices. Cook for 5 minutes, stirring frequently.
Add the chicken back to the pot and the carrots too. Stir.
Add the stock and bring to a boil. Once boiling, lower the heat to let it simmer gently.
Add chickpeas and cook for 35-45 minutes.
Before serving, add fresh parsley!