- Chicken legs - 3-4 pieces
- Chickpeas - 400 Grams
- Onion - 1 Piece
- Carrots - 2-3 pieces
- Garlic - 5-6 Zubchikov
- Ground coriander - 0.5 teaspoons
- Zira - 0.5 teaspoons
- Cinnamon powder - 1/4 Teaspoons
- Lemon - 1 piece
- Celery greens - 30 Grams (can be replaced with parsley and dill)
- Salt - 1,5 teaspoons (to taste)
- Water - 2.5 liters
Chickpeas for this soup better soak overnight. We pour more water into it, as it swells swiftly and absorbs a lot of water. Before cooking chickpea, pour out the remaining liquid in it and rinse the peas well. After that, fill with water and set to simmer on a small fire for about 40-50 minutes. Warm up in a saucepan, in which we will cook soup, vegetable oil and fry pieces of chicken until golden brown. We remove the fried pieces from the pan. Onions are cleaned and cut into thin half rings. Then 5 minutes fry in oil, which was grilled chicken. We peel the garlic and chop it up finely and finely. We send together with spices to roast onions literally for 1 minute. We clean carrots and cut into small pieces. Add to the onions and fry for 3-4 minutes. Then we return the chicken to the pan, fill it with water and cook for about 40 minutes. You can salt it. We take the finished chicken and separate the meat from the bones. Meat can be laid out in plates before serving, or you can return it back to the soup :) Add the ready-made chickpeas to the pan and let it puff for 5 minutes. Literally a minute before the end of cooking, add to the soup finely chopped greens, lemon zest and a tablespoon of lemon juice.
Servings: 5-6