Chicken and Chickpea Soup Recipe

Name: Chicken and Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cups dried chickpeas, soaked overnight in cold water; 2 large onions, peeled: one cut in half and stuck with 2 cloves, the other chopped; 1 bay leaf; 2 tablespoons olive oil; 3 boneless chicken thighs with skin, each cut in half; Salt and freshly ground black pepper; 2 ounces chunk of Spanish mountain cured ham, Prosciutto, or slab bacon, diced; 3 cloves garlic, minced or pureed; 1 generous pinch saffron threads; 1/2 cup dry white wine; 2 carrots, peeled and sliced 1/2 - inch thick; 2 ribs celery, sliced 1/2-inch thick; 2 cups chopped cabbage; 2 teaspoons salt; 1/2 teaspoon freshly ground pepper; 6 cups stock or water; 1/2 bunch fresh parsley, washed and chopped

Servings: persons

1 cups dried chickpeas, soaked overnight in cold water
2 large onions, peeled: one cut in half and stuck with 2 cloves, the other chopped
1 bay leaf
2 tablespoons olive oil
3 boneless chicken thighs with skin, each cut in half
Salt and freshly ground black pepper
2 ounces chunk of Spanish mountain cured ham, Prosciutto, or slab bacon, diced
3 cloves garlic, minced or pureed
1 generous pinch saffron threads
1/2 cup dry white wine
2 carrots, peeled and sliced 1/2 - inch thick
2 ribs celery, sliced 1/2-inch thick
2 cups chopped cabbage
2 teaspoons salt
1/2 teaspoon freshly ground pepper
6 cups stock or water
1/2 bunch fresh parsley, washed and chopped

1
Place chickpeas in large saucepan with enough water to cover by several inches.
2
Add onion cut in half (with cloves) and bay leaf.
3
Bring to a boil, lower heat to a simmer and cook 1 hour, until about halfway cooked.
4
In the meantime, heat oil in large Dutch oven over medium high heat.
5
Season chicken thighs with salt and pepper and place chicken pieces, skin side down, in hot pot.
6
Cook until evenly golden brown, about 5 minutes, then flip over and cook other side 5 minutes.
7
Remove chicken from pan and set aside.
8
Pour off all but 2 tablespoons fat from the pan and add diced mountain ham or bacon.
9
Cook 5 minutes until crisp.
10
If using bacon, drain excess fat.
11
Add chopped onion, garlic, and saffron and stir.
12
Cook until onions start to soften, then add white wine and scrape bottom of the pot to loosen any browned bits.
13
Add carrots, celery, cabbage, salt and pepper.
14
Remove onion halves from chickpeas and add half cooked chickpeas and their cooking liquid to pot along with the 6 cups of stock or water.
15
Bring pot to a boil, lower heat and simmer 45 minutes to an hour or until chicken and chickpeas are completely cooked.
16
Stir in parsley and serve.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cups dried chickpeas, soaked overnight in cold water, 2 large onions, peeled: one cut in half and stuck with 2 cloves, the other chopped, 1 bay leaf, 2 tablespoons olive oil, and more.

Yes, Chicken and Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Chickpea Soup

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