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|Chickpeas||8 Ounce, soaked in cold water overnight (250 Gram)|
|Chicken breasts||2 , halved|
|Chicken stock||2 Pint (1.2 Liter)|
|Water||2 Pint (1.2 Liter)|
|Canned chopped tomatoes||26 Ounce (2 Cans, 13 Ounce / 400 Gram Each)|
|Crumbled saffron threads||1⁄4 Teaspoon|
|Onions||2 , chopped|
|Long grain rice||4 Ounce (125 Gram)|
|Green lentils||2 Ounce (50 Gram)|
|Finely chopped coriander||2 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
|Coriander sprigs||4 (For Garnish)|
|Natural yogurt||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Serving)|
Serving size: Complete recipe
Calories 2597 Calories from Fat 324
% Daily Value*
Total Fat 37 g57.4%
Saturated Fat 8.7 g43.7%
Trans Fat 0.1 g
Cholesterol 243 mg
Sodium 3123.7 mg130.2%
Total Carbohydrates 384 g128.1%
Dietary Fiber 77.6 g310.2%
Sugars 58.1 g
Protein 190 g380.8%
Vitamin A 212.9% Vitamin C 262.4%
Calcium 86.6% Iron 204%
*Based on a 2000 Calorie diet
Place them in a saucepan, cover with 5 cm (2 inches) of water and bring to the boil.
Lower the heat and simmer, partially covered, until tender, adding more water as necessary.
This will take anything up to 2 hours.
Drain the chickpeas and set aside.
Place the chicken breasts, stock and water in a second saucepan.
Bring to the boil, lower the heat, cover the pan and simmer for 10-15 minutes or until the chicken is just cooked.
Remove the chicken from the stock, place it on a board and shred it, discarding the skin.
Set the shredded chicken aside.
Add the chickpeas, tomatoes, saffron (if using), onions, rice and lentils to the stock remaining in the pan.
Cover the pan and simmer for 30-35 minutes or until the rice and lentils are tender.
Just before serving, add the shredded chicken, coriander and parsley.
Heat the soup for a further 5 minutes without letting it boil.
Season to taste and serve, garnished with coriander sprigs and drizzled with a little natural yogurt.