Chana Chicken Soup
Algerian origin soup. We have this soup almost every night during Ramadan to break our fasting, so technically it's breakfast. Any other month of the year we eat it for lunch or dinner.
Ingredients
Preparing the Soup:
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Olive oil 50 ml
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Chicken breast, diced 500 g
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Onion, finely grated 100 g
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Carrots, chopped 100 g
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Celery, finely chopped 50 g
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Garlic crushed 20 g
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Fresh Coriander, chopped 20 g
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Sweet paprika 10 g
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Chili powder 3 g
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Black pepper 2 g
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Water 1.3 l
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Chickpeas, cooked 200 g
To Serve:
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Lemon wedges 20 pc
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Mint, dry 3 g
Preparation
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Preparing the Soup:
- In a large cooking pot, warm olive oil over medium heat, add chicken pieces and cook a few minutes until Brown color. 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 fry for 1 minutes.
- Add Knorr Tomato Puree cook for a further 2 minutes, stirring often.
- Add paprika, chili powder and black pepper, return chicken and cook for another minute or so, again stirring often.
- Add water, Knorr 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.
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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.
