Recipe

Chickpea Soup with Chicken

Name: Chickpea Soup with Chicken
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Ingredients: 1 pound of chickpeas; 1 chicken leg quarter with thigh (skin removed); Enough water to soften the chickpeas; 2 tablespoons of oil; Onion, for the sofrito; 2 cloves of garlic; ½ cup of potato diced into small cubes; ½ cup of pumpkin diced into small cubes; 1 teaspoon of salt; ½ teaspoon of pepper; ½ teaspoon of ground cumin; ½ teaspoon of sweet paprika

Cuban chickpea soup with boneless chicken, potato, and pumpkin, seasoned with cumin and sweet paprika. Comforting and served very hot.

CiberCubaOctober 31, 2009

CiberCuba

Preparation15 min
Cooking1 h 45 min
Total time2 h
Servings4 servings
DifficultyEasy

Method

Soak the chickpeas overnight.
Drain them and soften in enough water together with the chicken leg quarter.
Remove from heat and let cool.
Take out the chicken leg quarter, remove the bones, and separate the meat.
Sauté the chicken meat in the oil with the onion and garlic.
Add the sofrito to the chickpea broth along with the potato, pumpkin, salt, pepper, cumin, and sweet paprika.
Adjust the salt and return to heat until the potato and pumpkin are tender.
Serve very hot.