Borscht with pickled beets
2020-08-13 / test@t
Chicken and chickpea soup
If you ever come to Crete in winter, you will often come across this kind of soup in taverns. It is very easy to prepare, it always turns out delicious. Interestingly, the soup combines both traditional Greek and Arabic cuisine. From the Arabs, the soup got chickpeas and cinnamon, and from the Greeks, the standard Greek technique - the soup is filled with yolk mixed with lemon juice. This is what makes the soup silky.
Ingredients
- 1 medium onion
- 1 medium carrot
- 1 celery stalk
- 500 g chicken legs
- 2 tbsp. l. olive oil
- 1 tbsp. l. butter
- 2-3 cloves of garlic
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
- 400 g canned or boiled chickpeas
- 1 yolk
- juice of 1 lemon
- 10 sprigs of cilantro
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Peel the onions and carrots. Cut the onion into small cubes, the celery into thin slices. Cut the carrots in half lengthwise and then cut into thick semicircles.
Step 2
Chop the chicken legs into portions. Melt the olive oil and butter in a saucepan and fry the chicken on all sides until golden brown. Transfer the chicken pieces to a plate.
Step 3
Add onions, carrots and celery to a saucepan and cook over medium heat until onions are soft, 10 minutes.
Step 4
Add garlic, cinnamon, pepper and salt, return chicken to pot. Pour in 1 liter of water and bring to a boil. Place a lid on the pot and reduce heat to low. Cook for 45 minutes.
Step 5
Throw the chickpeas in a colander and rinse with cold water. Place the chickpeas in the soup and cook for another 10-15 minutes.
Step 6
For dressing, mix the yolk with lemon juice and pour in a thin stream into a saucepan, stirring actively the soup. Add chopped cilantro and cook for another 5 minutes, stirring constantly. Remove the pan from heat, cover and leave for 5 minutes.
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