John Myers
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Spicy Chicken Soup with Chickpeas
The perfect spicy chicken soup with chickpeas recipe with a picture and simple step-by-step instructions.
- 6 piece Carrots
- 0,5 piece Celery
- 1 piece Parsley root
- 1 pole Leek
- 2 piece Charlotte
- 1 piece Fresh ginger
- 1 piece Chilli pepper
- 1 piece Peeled garlic clove
- 1 Can Chickpeas
- 1 Can Tomato pieces
- 1 Teaspoon (level) Venison Seasoning
- 0,5 teaspoon Ras el Hanout
- Oil
- Coarse sea salt
- 2 piece Bay leaf
- 500 g Chicken wings
- 0,5 tablespoon Coriander whole
- 4 piece Whole Pimento
- Coarse sea salt
Prepare the poultry stock
- Heat some water (not too much water) in a saucepan, add bay leaves, coriander, allspice, ginger slices, sea salt and add the chicken wings, let simmer for about 5 minutes, leave to simmer for a moment. Take out meat. Set the stock aside and let it steep, remove the spices, degrease later. When the meat has cooled, remove it from the bone.
Prepare soup
- Cut the ginger, chilli pepper very finely, cut the charlotte, dice the other vegetables, cut the leek. Heat some oil in a pan and sauté the ginger, carlots and chilli. Add the vegetables, then pour in the poultry stock and add the two spice mixes. Cook for about 10 minutes.
- Then add the tomato pieces and stir in, as well as the chickpeas and the chicken. Season to taste, I added a little bit of salt.
- It is best to leave the soup to stand so that it permeates well and the taste develops. I made them the day before, let them cool and put them in the fridge until the next day. – And then it’s the perfect evening soup, tastes twice as good when warmed up! It tastes piquant and has a very slight spiciness.
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