Ingredients :
- 1 cup dried chickpeas
- 2 tbsp olive oil
- 1/2 lb chicken thighs
- to taste Salt and pepper
- 1 onion chopped
- 4 cloves garlic chopped
- 1 tsp tumeric
- 1 tsp ground cumin
- 1 tsp Caraway seeds
- 2 tbsp white wine vinegar
- 1 cup white wine
- 1/2 cup diced tomatoes
- 5 cups chicken stock
- 1/2 cup Israeli couscous
- 1 tbsp chopped marjoram
- 1 cup greek yogurt
- Juice of 1 lemon
- 2 tbsp chopped parsley
Method :
- Cook the chickpeas
- Season chicken with salt and pepper. Saute chicken, chickpeas, onion, tumeric, cumin, and Caraway seeds until chicken is browned on all sides, about 5 min.
- Add vinegar and white wine and bring to a simmer. Cook for 5 minutes.
- Add tomatoes and stock and cook at a simmer for 1 hr.
- While soup is simmering cook couscous until al dente.
- Add marjoram and couscous to soup and season with salt and pepper. Stir in yogurt, lemon juice and parsley and serve.
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