Chorba Beida (Chicken and Chickpea Soup)
Total Time
1 hour
Prep Time
5 minutes
Cook Time
55 minutes
Rating
5 out of 5 stars
(46)
Ingredients
6 servings
- 2 tablespoons olive oil
- 1 ½ tablespoons unsalted butter
- 1 large yellow onion, chopped
- ¼ teaspoon ground cinnamon
- ¾ teaspoon fine sea salt, plus more to taste
- ½ teaspoon ground black pepper
- 1 pound boneless, skinless chicken thighs or breasts
- 4 cups chicken or vegetable stock
- 1 (14-ounce) can chickpeas, rinsed and drained
- 2 ounces dried spaghetti, broken into 2-inch pieces, or vermicelli (about ¾ cup)
- 3 tablespoons lemon juice
- 3 tablespoons finely chopped flat-leaf parsley, plus extra for garnish
- 1 egg yolk
How would you rate this recipe?
Preparation
Step 1
Heat the olive oil and butter in a large pot over medium-low heat. Add the onions, cover the pan and cook, stirring occasionally, until soft and translucent, about 10 minutes. Add the cinnamon, salt and pepper, and cook until fragrant, about 2 minutes more.
Step 2
@type
Step 3
text
Step 4
url
Step 5
@type
Step 6
text
Step 7
url
Step 8
@type
Step 9
text
Step 10
url
Step 11
@type
Step 12
text
Step 13
url
Step 14
@type
Step 15
text
Step 16
url
Step 17
@type
Step 18
text
Step 19
url
Step 20
Save recipe for the next time?
