Chicken soup with chickpeas and vegetables
2 servings
60 minutes
Chicken soup with chickpeas and vegetables is a fragrant, nutritious dish that perfectly complements the traditions of European cuisine. Historically, chickpeas were used in Mediterranean and Eastern European recipes for their protein richness and pleasant nutty flavor. In this recipe, they form the base of the soup, adding thickness and richness. Tender chicken meat harmoniously complements the chickpeas, while vegetables like carrots, onions, celery, and bell peppers provide freshness and a light sweetness. Sautéed ingredients enhance the aroma, while parsley and sea salt finish the composition with subtle flavor notes. This soup warms on cold days, satisfies without heaviness, and pairs wonderfully with fresh bread or green salads.
1
Rinse the chickpeas, place them in a pot, and cover with clean water. Cook for half an hour on low heat. Then add chicken to the chickpeas and cook for another 30 minutes.
- Chickpeas: 200 g
- Baked chicken meat: 200 g
2
Meanwhile, slice the onion into half rings and chop the other vegetables into cubes. Heat oil in a pan and sauté the onion and carrot. Add celery and cook for a couple of minutes. Then add the pepper to the vegetables and sauté for another 3 minutes, stirring occasionally.
- Onion: 1 piece
- Carrot: 1 piece
- Celery greens: 1 stem
- Red sweet pepper: 0.5 piece
- Vegetable oil: 2 tablespoons
3
Remove the chicken shanks from the pot, separate the meat from the bones, chop it coarsely and put it back. Add the vegetable sauté to the broth and bring the soup to a boil. Add chopped parsley, spices, and if needed, a little water. Stir, remove from heat, cover with a lid and let it sit for another 15 minutes.
- Baked chicken meat: 200 g
- Parsley: to taste
- Sea salt: pinch