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1
In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board.
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2
Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender.
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3
Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste.
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4
Soup may be prepared 4 days ahead (cool uncovered before chilling covered).
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5
In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
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6
In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender.
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7
Drain chick-peas.
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8
To make 2 cups cooked chick-peas begin with a scant cup dried.
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9
Just before serving, stir in coriander and parsley.
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10
Can be prepared in 45 minutes or less but requires additional unattended time.
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11
In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water.
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12
Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes.
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13
Remove pan from heat and let beans soak 1 hour.
