Basmati rice with spinach soup from Jordan

Ingredients for 4 servings:

• 1 kg spinach, fresh
• 1 chicken
• salt water
• 1 liter chicken broth, freshly cooked
• 2 large onions
• 1 small can of chickpeas
• salt and pepper
• some spice mix, Arabic (Baharat)
• curry powder
• 2 jars of basmati
• n. B. water
• 1 jar of pasta (Scheria pasta – fine vermicelli)
• olive oil
• lemon juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Boil the chicken in salted water. Collect the stock and save it for the spinach soup. Finely dice the onions and sauté in olive oil. Add the spinach and sauté until it collapses. Then pour in the chicken stock and simmer for about 20 minutes. Add the chickpeas and season with the spices. Soak the rice for about 1 hour, then strain. Fry the noodles in oil until light brown. Add the rice and fry briefly. Add enough water to come up to a finger’s thickness above the rice. Season with salt and cook over very low heat for about 20-30 minutes until done. Cut up the chicken, season with curry powder, and fry in oil. Place the rice in a deep plate and cover with the spinach soup, drizzle with lemon juice, and divide the meat between the rice and the meat. Adjust the lemon juice to taste.