Chick-Pea, Chicken and Rice Soup (6-8)
3/4 c. dried chickpeas, soaked, drained
2 qt. chicken stock
1/2 c. rice
Diced meat from 1 cooked chicken breast
1 med. onion, chopped
2 cloves minced garlic
2 Tbsp. olive oil
1 tsp. cinnamon
1/2 tsp. cumin
Salt, pepper
Combine chickpeas and stock and simmer 1 hour. Add rice. Cook 15 min. Stir in chicken. Saute next 3 together until soft. Stir in seasoning and cook briefly. Stir into soup.
From: Nancy Harmon Jenkins, “The Mediterranean Diet Cookbook,” 1994
Source: Newsday 07/13/1994
3/4 c. dried chickpeas, soaked, drained
2 qt. chicken stock
1/2 c. rice
Diced meat from 1 cooked chicken breast
1 med. onion, chopped
2 cloves minced garlic
2 Tbsp. olive oil
1 tsp. cinnamon
1/2 tsp. cumin
Salt, pepper
Combine chickpeas and stock and simmer 1 hour. Add rice. Cook 15 min. Stir in chicken. Saute next 3 together until soft. Stir in seasoning and cook briefly. Stir into soup.
From: Nancy Harmon Jenkins, “The Mediterranean Diet Cookbook,” 1994
Source: Newsday 07/13/1994
