CHORBA WITH CHICKEN

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INGREDIENTS


  • 1 tablespoon olive oil

  • 2 onions, finely sliced

  • 1 kg chicken wings

  • 2 teaspoons turmeric

  • Generous pinch saffron threads

  • 1 teaspoon salt or more to taste

  • ½ teaspoon ground black pepper

  • 150 gr dried chickpeas, soaked overnight and drained (or 300 gr canned chickpeas, drained)

  • 2 medium sized tomatoes, grated

  • 1 ½ tablespoon tomato paste

  • 2 large white potatoes (500 gr) diced into 2 cm pieces

  • 100 gr spaghetti broken into 3 cm long pieces

  • 3 tablespoons chopped parsley and more for serving

METHOD

• In a large casserole, warm the olive oil over medium high heat and add the onions, the chicken, the spices, salt and pepper. Leave for 7 to 10 minutes to lightly brown the chicken and sweat the onions. Stir occasionally.

• Add the chickpeas and 1.5 litre of water to the casserole and bring to a boil. Reduce the temperature to medium-low, cover with a lid and leave to simmer gently for 40 min.

• Transfer the grated tomatoes, tomato paste and potatoes in the casserole and increase the heat to medium-high and bring to a boil. Reduce the temperature to medium-low, cover with a lid and leave to simmer gently for 15 min. By then, the chickpeas, potatoes and chicken should be fully cooked. 

• Add the broken spaghetti pieces and parsley. Leave to simmer until the spaghetti pieces are fully cooked, adjust the cooking time according to the manufacturer instructions.

• Serve warm with more parsley.

Notes

• If you forget to soak your chickpeas overnight, use 300 gr canned chickpeas (drained) and transfer them in the casserole at the same time as the potatoes. Canned chickpeas cook much faster than dried and soaked ones.


Enjoy

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