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Chana Chicken Soup
Designed for professional chefs, check out this Chana Chicken Soup recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Stock Powder.
Ingredients
Chana Chicken Soup
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Rs0.0
Chana Chicken Soup:
Olive oil
/ml
50.0 ml
0%
Chicken breast, diced
/g
500.0 g
0%
Onion, finely grated
/g
100.0 g
0%
Carrots, chopped
/g
100.0 g
0%
Celery, finely chopped
/g
50.0 g
0%
Garlic crushed
/g
20.0 g
0%
Tomato puree
/g
180.0 g
0%
Sweet paprika
/g
10.0 g
0%
Chilli powder
/g
3.0 g
0%
Black pepper
/g
2.0 g
0%
Water
/l
1.3 l
0%
Chickpeas, cooked
/g
200.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
30.0 g
0%
To Serve:
Lemon wedges
/pc
20.0 pc
0%
Mint, dry
/g
3.0 g
0%
/
Chana Chicken Soup:
-
Olive oil 50.0 ml
-
Chicken breast, diced 500.0 g
-
Onion, finely grated 100.0 g
-
Carrots, chopped 100.0 g
-
Celery, finely chopped 50.0 g
-
Garlic crushed 20.0 g
-
Tomato puree 180.0 g
-
Sweet paprika 10.0 g
-
Chilli powder 3.0 g
-
Black pepper 2.0 g
-
Water 1.3 l
-
Chickpeas, cooked 200.0 g
To Serve:
-
Lemon wedges 20.0 pc
-
Mint, dry 3.0 g
Preparation
-
Chana Chicken Soup:
- In a large cooking pot, warm olive oil over medium heat, add chicken pieces and cook for a few minutes until brown. Remove chicken and set aside. Meanwhile, wash and chop coriander stems.
- In the same cooking pot over low-medium heat, sauté onion, carrot and celery until onions are translucent and soft. Add garlic and chopped coriander stems and fry for 1 minute.
- Add tomato puree and cook for a further 2 minutes, stirring often.
- Add paprika, chilli powder and black pepper, return chicken and cook for another minute or so, again stirring often.
- Add water, Knorr Professional Chicken Stock Powder, increase heat and bring to boil, then cover and reduce heat to a simmer. Allow to cook for 10 minutes before adding freekeh and cooking for another 30-40 minutes.
- Add chickpeas to the soup, simmer for about 10 minutes.
-
To Serve:
- Serve warm with lemon wedges and coriander leaves on the side so that people can add a squeeze of lemon juice or drizzle of olive oil, if desired.
