Garbanzo Soup
Ingredients
- 2½ quart water
- 5 cloves garlic
- 3 fresh oregano sprigs
- 2 whole cloves
- 1 tbsp salt
- 1 tbsp ground cumin
- 1 tsp black pepper
- 3 bay leaf|bay leaves, broken
- 1 or 2 fresh basil sprigs
- 5 chicken broth|chicken bouillon cubes
- 1 frying chicken cut up ==
- juice of two limes
- 1 medium zucchini, chopped
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1 green bell pepper, seeded and chopped
- 1 can (17 ounces) garbanzo beans, drained
- Bring the water to a boil, and then add all the stock ingredients, including the chicken.
- Skim the foam from the top as the soup simmers for 1 to 1½ hr.
- Remove the chicken, de-bone it and shred the meat when cool.
- Strain the stock and chill.
- This hardens the fat for easy removal.
- Remove fat from stock.
- Reheat and add the juice of two limes.
- Add all the vegetables except the chickpea|beans and cook just until tender-crisp, about 20 minutes.
- Add the shredded chicken and garbanzo beans.
- Heat until chicken and beans are hot throughout.
This article uses material from the "Garbanzo Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
