Rich quince soup with chickpeas and okra
6 servings
30 minutes
The recipe was shared by Gayane's restaurant chef Gayane Breiova.
Calories680kcal
Proteins36.1grams
Fats37.5grams
Carbohydrates50.1grams
Onion
150
g
Bell pepper
150
g
Green beans
100
g
Okra
100
g
Chickpeas
300
g
Olive oil
100
ml
Butter
100
g
Garlic
10
g
Tomato paste
50
g
Adjika
100
g
Chicken broth
2.5
l
Quince
500
g
Salt
to taste
Ground black pepper
to taste
Dried mint
to taste
Thyme
to taste
Fresh cilantro (coriander)
to taste
Wheat flour
1
tbsp
1
Rinse the chicken fillet, dry it with a towel, and slice it thinly.
- Chicken breast fillet: 400 g
2
Chop the onion and bell pepper finely.
- Onion: 150 g
- Bell pepper: 150 g
3
Thaw the green beans and okra.
- Green beans: 100 g
- Okra: 100 g
4
Fry the chicken in a mixture of butter and olive oil until golden brown in a pot. Place on a plate.
- Chicken breast fillet: 400 g
- Olive oil: 100 ml
- Butter: 100 g
5
Fry the onion, pepper, garlic, and spices in the same oil.
- Onion: 150 g
- Bell pepper: 150 g
- Garlic: 10 g
- Salt: to taste
- Ground black pepper: to taste
- Dried mint: to taste
- Thyme: to taste
- Fresh cilantro (coriander): to taste
6
Add okra and beans, fry for 5 minutes.
- Okra: 100 g
- Green beans: 100 g
7
Add tomato paste and adjika, a little flour. Mix everything thoroughly and fry over medium heat.
- Tomato paste: 50 g
- Adjika: 100 g
- Wheat flour: 1 tablespoon
8
Pour everything with broth and bring to a boil.
- Chicken broth: 2.5 l
9
Wash the quince and cut it randomly.
- Quince: 500 g
10
Add quince, chickpeas, chicken, spices, and greens to the pot.
- Quince: 500 g
- Chickpeas: 300 g
- Chicken breast fillet: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Dried mint: to taste
- Thyme: to taste
- Fresh cilantro (coriander): to taste
11
Bring to a boil and remove from heat. The soup is ready.
