This thick and hearty chicken and chickpea soup offers a lighter texture than similar dishes made with ordinary peas, while remaining exceptionally flavorful and nutritious. Inexpensive Imeretian saffron is used to impart a delicate aroma and an attractive golden color to the soup.
Prepare all necessary ingredients for the soup.
Rinse chickpeas thoroughly, sort if needed, and soak in cold water for several hours or overnight. Then change the water and boil the chickpeas until tender, usually about 1 hour.
Once the chickpeas are cooked, blend them with the liquid until pureed. You may leave some whole chickpeas aside. Approximately 0.5 liters of chickpea puree should be obtained.
Wash chicken fillet, pat dry with paper towels, and cut into small pieces. Peel the onion and carrots. Dice the onion and grate the carrots on a fine grater.
Heat a little oil in a pan, add the chicken fillet, and sauté, stirring, until all pieces turn white.
Add onion, carrots, salt, black ground pepper, and dried herbs to the chicken. Mix thoroughly.
Sauté the chicken fillet with vegetables for 5 minutes, without browning them. The meat should remain pale, and the vegetables should soften.
Transfer the chicken and vegetables to a pot.
Pour 1 liter of water into the pot and bring to a boil. Simmer over low heat, covered, for 15 minutes.
Peel and cut potatoes into small pieces. Once the chicken fillet is tender, add the potatoes to the soup and cook for 10-15 minutes until soft.
Then add the chickpea puree and any remaining whole chickpeas to the chicken and potato soup. Stir.
Stir saffron into the chickpea soup.
Bring the chicken, chickpea, and saffron soup to a boil and immediately remove from heat. It is recommended to let the soup steep for a few minutes before serving.
The soup is ready to serve. Enjoy your meal!
6 servings
30 мин (ваши 20 мин )
