- 1/4 pound dried chickpeas
- 3 tablespoons essential olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, reduce 2-inch pieces
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup diced onions
- 1/2 cup diced celery
- 2 teaspoons ground ginger root
- 2 teaspoons turmeric
- 1 teaspoon ground pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (28-ounce) can diced tomato plants as well as their juices
- 1 1/2 quarts wealthy chicken stock
- 1/4 pound dried eco-friendly lentils
- 1/2 cup lengthy-grain grain
- 1/2 cup chopped fresh cilantro leaves
- two tablespoons chopped fresh parsley leaves
- 2 teaspoons freshly squeezed lemon juice
- Cilantro sprigs, for garnishing
Pick within the chickpeas, cover with cold water, and soak overnight at 70 degrees. Drain chickpeas and rinse well with cold flowing water. Drain and hang aside.
Heat the essential olive oil inside a medium stockpot or Nederlander oven over medium-high temperature. Season the chicken pieces with 1/4 teaspoon all of pepper and salt. Add some chicken in batches, and prepare until well browned, about 4 minutes per batch. Take away the chicken in the pot and hang aside. Add some onions and celery and prepare until softened, about 4 minutes. Add some ginger root. turmeric. pepper, cinnamon, and nutmeg and prepare, stirring constantly, for one minute. Return the chicken towards the pan and add some tomato plants as well as their juices, stirring well. Stir within the chicken stock. lentils, and chickpeas and produce to some boil. Reduce heat to medium-low, cover, and prepare in a gentle simmer for one hour.
Add some grain and also the remaining 1/2 teaspoon of salt and return the soup to some simmer. Prepare covered for half an hour. Take away the lid, add some cilantro, parsley, and fresh lemon juice and prepare, uncovered for five minutes.
Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.
Recipe thanks to Emeril Lagasse, 2005