Chickpea & Chicken Soup with Flatbread, Herbs and Lemon

Ingredients

• 1.5 kg chicken soup stock (1 whole chicken)
• 3 cloves garlic
• 1 tomato
• 0.25 Lemon
• 2 red chili peppers
• 2 tsp dried oregano
• 2 Bay leaves
• 1 tsp cumin seeds
• 100 g dried chickpeas
• 100 g Red lentils
• Salt
• black pepper (ground fresh)
• coriander leaves (for garnish)
• 0.5 flatbread
• 2 lemons
• 2 tbsp freshly chopped parsley
• 2 tbsp freshly chopped coriander

Instructions

1. 1.

   Bring water to a boil in a large pot and blanch the chicken for 1 minute, then rinse under cold water. Place the chicken in a pot, cover with cold water, bring to a boil, skimming off foam.

2. 2.

   Peel and halve the garlic. Wash and halve the tomato. Wash the lemon hot, grate its thin zest and squeeze the juice. Halve, deseed, rinse and roughly chop the chili peppers. Combine all prepared ingredients with oregano, bay leaves, and cumin, simmer gently with the chicken for about 1.5 hours. Let the chicken cool overnight in the broth. Soak the chickpeas overnight in cold water.

3. 3.

   Strain the broth through a sieve, measure out about 1 l, and cook the chickpeas in it for roughly an hour without overcooking. Add the lentils in the last 15 minutes.

4. 4.

   Remove skin and bones from the chicken, slice the meat into strips for soup toppings.

5. 5.

   Cube the flatbread and toast without fat (perhaps under a grill). Wash the lemon and cut into wedges. Mix the herbs and distribute all soup toppings into bowls on the table. Bring the soup to a boil, season with salt and pepper, garnish with coriander leaves, and serve with the various toppings.