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Soup with chicken, chickpeas and curry

Soup with chicken, chickpeas and curry

1. One evening before the day of preparation, wash the chickpeas in several waters and soak them until the next day when we are going to prepare the soup. The volume of water and the bowl / pot should be about 4 times higher because it swells as it absorbs water, tripling its volume.

2. The next day we start cooking the chickpeas first. In a saucepan / pot, boil 2-3 cups of water with a pinch of salt.

3. In hot water put the drained chickpeas in which it stayed overnight. Fill with hot water so that the water level is 2-3 fingers above the chickpeas. The fire should be moderately high, enough to "bubble" calmly. We boil it like beans. When it starts to boil, the lid pulls a lot to one side because it swells and catches fire. At the beginning, until the end with the "info" we can take the lid for a while. As it boils, add more hot water, but not too much, because the liquid will combine with the chicken soup and there shouldn't be a lot of long juice, though. Chickpeas, if small and not very old, boil relatively quickly, by no means as long as beans. About an hour.
Let it be boiled about 70% when we combine it with chicken soup.

4. We put the chicken legs in two at the wrist, the chest in 4. I remove the skin. Wash well under running cold water.

5. In a smaller saucepan, put a teaspoon of salt and meat in cold water. The water should not be in excess, to exceed with 3 fingers the level of the meat. Put it on a moderate heat to boil, completing the evaporated water.

6. At first, froth like any soup but it is not mandatory.

7. Meanwhile, chop the onion into small cubes and heat it in 2 tablespoons of oil in a pan, over low heat, until it becomes shiny but not allowed to burn. Pour in the onion soup and 1 teaspoon of curry. Add the sliced ​​carrot.

8. Cut in half (but not in length) the black lemon, remove the seeds that are bitter and put it in the soup. We dip the light shells to fill them with soup and boil them slightly submerged. If you do not have black lemon, although it is desirable, the taste being very special and good, put the lemon juice at the end after you have stopped the fire.

9. The meat boils quickly, so the chickpeas are boiled separately beforehand. When the chickpeas are boiled al dente (about 70-80%), we pour it together with the liquid in the chicken soup.

10. At this point, the chicken should be only half cooked, not completely. Continue cooking until the chickpeas are well penetrated. We take a bean between the fingers and it crushes easily and the coating remains between the fingers.
In some types of chickpeas, the shells rise to the surface. Either pick them up with the foamer and throw them away, or eat them once with the soup, there's nothing wrong with that.

11. Season with salt. If you want the juice to be bound, dissolve a spoonful of flour in a little cold water and towards the end, when the soup is almost ready, mix it and boil it for another 5 minutes, until it binds a little. It is unpleasant a thick sauce, do not put a lot of flour. It doesn't really matter at all.

12. After we stop the fire, we fish the lemon, squeeze the essence well (over the soup) between two spoons and throw it, otherwise we will have all kinds of black fragments in the soup, I don't mind but others, yes.

13. If you have not used black lemon, sour to taste with normal lemon juice. Necessarily but not in excess.

Food with sauce / juice cooked over low heat is tastier than that prepared over high heat.

While the above is boiling together, prepare the basmati rice with noodles separately.

Serve the rice and chickpea soup with chickpeas in separate plates. If you can't eat like that, then, in a wider plate, put a portion of rice as a garnish and soup with meat and chickpeas. It is very, very tasty and the next day, reheated without problems.

May it be useful to you!

More delicious recipes from & # 8230. Thailand:

Thai Pork

Pork with red curry and coconut milk.

Thai noodles with pork

"Khõ hai dja (= good appetite)" in the culinary art of Thailand.

Tom Kha Gai chicken soup

Siamese twins - with shrimp and chicken! With video instructions, the recipe plays fast!

Recipe Low Carb

Another wonderful super spicy and super peppered cream soup. Curry is boiled, chilli and sour cream are served and we have a super sweet cream-extra hot soup absolutely delicious and creamy. Of course, very easy to cook, with boiled, blended and all the cutlery from normal cream soups. For those who are not fond of curry or chilli, or any of them, you can do without any. But it is worth trying with one, the other or both because it is excellent in this combination.

& # 8211 500 grams of peas (canned)

& # 8211 a smaller red bell pepper (or half of a large one)

& # 8211 300 grams of yogurt (lean, fat, it doesn't matter) + 2 yolks

& # 8211 salt, pepper, a teaspoon curry, parsley, 2 delicate chicken cubes

& # 8211 a thai sriracha hot chili sauce (super super hot, to be honest)

I started like any cream soup and also like any soup with the quality of primary vegetables with a little salt: onion, pepper and celery. Of course, washed and chopped. And to be all the tricky trick, I hardened them in butter because we were a little tired of oil. I cooked them for about 5-10 minutes, after which I added the peas, I added about a liter of water (enough to cover all the legumes) and I let it boil for about 10 minutes. The peas are already cooked, being canned, if they were raw, they would probably take longer.

When the water started to bubble, I added a little more salt and the 2 delicate cubes, and I let it bubble for another 5 minutes. When all the steam in the world had invaded my kitchen, I took the pot off the fire and let it cool down a bit so as not to destroy my blender. And then I blended frantically until all the peas disappeared into the water. I added the yogurt mixed with the 2 yolks, I blended a little more and I put the pot back on the stove over low heat to bring it to the boil. I also put the teaspoon of curry, it boiled (only once) and that's it. I turned off the stove and sprinkled freshly chopped parsley on top.

The chilli intervenes only when serving. Along with the grated cheese and for those who are not in low carb, the delicious croutons (with us, they are neither delicious nor desired & # 8230 not at all).

When counting carbs, add something & # 8211 as usual, we put 15 for onions, peppers and celery. Peas have 8 grams per gram, so a total of 40, we also put the yogurt with 20 so about 75 on the whole pot. If we also serve with chilli, we still count about 4-5. Because on my bottle it was written that there are 16 grams of carbs for 18 grams of sauce (extremely much). About as much as I put but could not eat with so much sauce, so try harder and put less than me & # 8211 that is half, or a quarter. However, it is excellent, new and super delicious. Anyway, there were 8 servings which means about 10 normally and 15-20 with chilli. Don't forget the grated cheese or if you want a spoonful of sour cream because it gives it an even creamier texture.

Cut the whole thighs in half, and fry them in a non-stick pan with 2 tablespoons of olive oil and turn them on all sides, then add enough water to cover them in half. Bring to a boil over medium heat until tender and the meat appears to come off the bone slightly.

Separately, sauté the finely chopped onion and pepper in 2 tablespoons of olive oil. Add the diced tomatoes, spices and chickpeas (without the canned juice) and leave for a few more minutes until the sauce starts to boil. Put the chicken in the sauce and leave it on medium heat with the lid on until the liquid left by the tomatoes decreases.

Serve with plain rice, freshly chopped parsley on top and lemon.

Note: For rice I recommend cooking according to the ratio 1 glass of rice: 2.5 glasses of water. Put the rice with water, 2 tablespoons oil and salt over medium heat in a non-stick pan. When the liquid starts to drop, put a lid on it and let it simmer until all the water has evaporated.


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Chickpea curry with pumpkin it is a very tasty, aromatic food, very easy and quick to prepare. It seems to me the most fragrant fasting food. It is full, uses relatively cheap ingredients and conquers from the first sip.

The term & # 8221 curry & # 8221 is complex and can be a dish, but also a spice or the leaves of a shrub.

Although most often when referring to curry the first thought goes to Indian spice, there are dishes in other Asian countries. In Thailand curry is a dish with hot peppers and coconut milk, and in Japan it is a sweet food with meat, vegetables and sauce.

Recipe of chickpea curry with pumpkin is a Thai style recipe, because I used coconut milk. I didn't put hot peppers, but I used red curry paste which is slightly spicy and flavorful. This is indispensable in Thai cuisine. Its most important ingredients are: chilli pepper, onion, coriander, lemongrass, galangal (a ginger-like root), garlic and many other spices.

You can also find other curry recipes on the blog. If you want to read these recipes and prepare them, click on the title of the desired recipe and you will be directed to it:

To make chickpea curry with pumpkin I used canned chickpeas. The food was ready in a maximum of 15 minutes, so you can boil the rice before you start preparing the food. You will need plain rice, steamed, as a garnish. If click here you will see how it is done step by step.

Use Basmati rice or long grain rice. Rinse the rice well, in several waters, until the water remains clear, then put it to boil. I once bought Thai rice and kept it for this type of recipe.

Chickpea curry with pumpkin is a delicious food that comes to complete the collection of fasting food recipes on the blog. You can find them all in one post here.

I now leave the list of ingredients and how to prepare for chickpea curry with pumpkin.


2 cloves of garlic given through the press

3 teaspoons topped red curry paste

400 ml coconut milk

200 ml of hot water or clear hot vegetable soup

To be served:

basmati rice & # 8211 for 1 measure rice use 1.5 measures water

To prepare chickpea curry with pumpkin I don't need much time, so the first thing I do is prepare the rice. It needs more cooking time than food.

I rinsed the rice in more water, then boiled it. I used 250 g of rice and 400 ml of water. I put the rice to boil on low heat for 15 minutes without lifting the lid. I turned off the heat and left the rice with the lid on until it was ready chickpea curry recipe with pumpkin.

I cut the pumpkin pie, weighed it and stopped as much as I needed for this chickpea curry recipe with pumpkin. I peeled it with the special vegetable peeler knife, then cut it into medium-sized cubes. I put 2 tablespoons of oil in the pan and I hardened the pumpkin cubes until they softened, but be careful not to be too soft, because in this case it will simmer during cooking.

In another large pan, with high walls, I put the rest of the oil and I hardened the onion. When it became glassy, ​​I added the grated ginger and the garlic given by the press. I mixed and let it harden for about 10-15 seconds to release the flavors.

I put red curry paste over the onion with garlic and ginger, I mixed it, then I poured the coconut milk. I mixed well, because the paste dissolves.

I drained the canned chickpeas, put it in the pan, added the pumpkin, then poured hot water. I put 1/2 teaspoon of salt, mixed and let it boil for about 3 minutes on low heat.

I tasted to see if more salt was needed, then I stopped the fire. This food is so good and fragrant that I know for sure that I want a large portion.

I put the rice in the plates, then I added chickpea curry with pumpkin.

I sprinkled green parsley and ate with gusto.

I leave here a quick and easy video post recipe:

If you like to share your recipes, I look forward to seeing you in the group I cook with friends.

Curry-licious with eggplant, chickpeas and peppers

I first tasted curry last year. Shame on me. And no, I didn't taste it in India, but when I was in Budapest looking for a warm, vegetarian place to warm my soul to a few degrees in November. I was lucky to find a great Indian restaurant, Curry House, where I also met my new love of food: curry.

I had ordered a curry with several vegetables and a basmatic rice next to it, nothing special, but it was mega-delicious. Spicy as it was, I would have ordered another portion, if the clothes didn't crack on my portion size.

We wanted to go to the same place the next day, but unfortunately we didn't get it, so as soon as we got home from the road trip I didn't have the patience and I wanted to reproduce the recipe urgently. I started researching, looking for original recipes and making a list. I have to admit, you need a little courage and inspiration to make a curry to lick your fingers, but it's worth it. And still how.

It took me many months to share with you the winning recipe, because since then I have made over 10 variants of curry, in different ways. My favorite is, though, curry with chickpeas, eggplant and peppers.

Today I made the recipe again and I almost felt compelled to share it with you. It is not the most & # 8220expensive & # 8221 recipe, but the taste beats anything.

Even if I don't brag too much, this time I'll do it: this recipe has driven an entire house crazy. Basically, when I smell Indian spices on the stairwell, everyone would sit with the pan lying next to the door until the portal to the Taj Mahal opens.

I have 3 recipes that I will offer you, one by one, but until then the winner. It's better than any Indian restaurant I've eaten at last year. I don't know what it will be like in India (I'll find out), but if there is anything better than that, I can only be grateful. Watch out for sossss! Miaaam & # 8230

Recipe of the day: Chicken curry with chickpeas

Chicken curry with chickpeas from: chicken breast, chickpeas, curry, salt, tomato, spices, oil, pepper, garlic, onion, coriander, water, potato, ginger.

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  • 1 boneless chicken breast, cubes
  • 1 box of chickpeas
  • 1 1/2 tablespoons curry
  • 1/2 bell pepper
  • 1/4 teaspoon salt
  • 1 red
  • 1 teaspoon of spices to taste
  • 2 tablespoons oil
  • 1/4 teaspoon black pepper
  • 3 cloves of garlic
  • 1/2 onion
  • 2 tablespoons coriander
  • 2 cups of water
  • 1 potato
  • 2 slices of ginger

Method of preparation:

Put the chicken in a bowl and season with tomatoes, salt, black pepper, spices, peppers. Leave to marinate for 30 minutes.

In a deep saucepan, heat the oil over low heat, then add the onion and garlic and cook for about 3 minutes. Then add the curry powder and cook for another 3-4 minutes.

Turn the heat to medium and add the chicken pieces, mix well. Cook for about 5-7 minutes, stirring often.

Add 2 cups of water to the bowl in which you marinated the meat and set aside. Add the potatoes and chickpeas to the pan and incorporate the water from the bowl.

Mix well, add ginger and bring to a boil. Cook for about 25 minutes.

Tandoori chicken with vegetable curry is a much-loved Indian specialty. The secret of this chicken recipe is the spices.
Before you start anything, turn on the oven. Then dry the washed chicken pieces well and put them in a bowl with lemon juice. Then grease them well with tandoori powder and salt and then put over the yogurt.

Place the chicken pieces in a greased pan and bake for 20 minutes.

For the curry, clean and cut the carrot, leek and onion pieces. Then put the lid on. When it starts to brown, add the garlic and ginger and fry for 2 minutes, stirring constantly. Then put the carrot, peas and leeks, hot paprika, turmeric, cumin, coriander, sweet paprika, and fry over low heat for 3 minutes. Add the previously washed and drained rice. Add vegetable soup, lemon juice and coconut. Bring to a boil, then put the dish in the oven until the rice absorbs all the juice.

Tandoori chicken with vegetable curry is served hot with chicken breast pieces.
For this recipe I would be useful: Calve brand pan, from KitchenShop.

Curry lentil soup

Curry lentil soup is the perfect preparation when you feel like something comforting and delicious, but you don't have much time to cook.

It is full and can be eaten both as such and as a side dish for other Asian-inspired dishes but also with basmati rice, plain boiled or with a fish fillet in the oven or on the grill.

Ingredients for lentil soup with curry:

60 ml of water, or less than half of this amount if you want to use oil

60 grams of finely chopped red onion

3 cloves of garlic, grind

1 tablespoon fresh, grated ginger

250 grams of carrots, finely chopped

180 ml of canned coconut milk

200 grams of yellow lentils (if you use green or brown lentils, the cooking time will be different)

Method of preparation:

Take a medium-sized pot and put it on medium heat. When heated, add water (or oil) and onion. Saute for 3 minutes, stirring often, until onions soften, then add garlic and hot pepper and sauté for another 2-3 minutes.

Then add the carrot and a pinch of salt and cook for another 1-2 minutes, stirring occasionally. Add vegetable broth and coconut milk and increase the heat.

When the mixture starts to boil, add the lentils and mix. As soon as the mixture starts to boil again, reduce the cooking temperature to a minimum.

Add the coconut cream and curry powder and let it boil uncovered for 12-16 minutes, or until the lentils and carrots consistently have the water you want.

If the mixture thickens too much you can add coconut milk or vegetable soup, as appropriate. Put in bowls and decorate with fresh coriander and lemon juice.

It lasts up to 5 days in the refrigerator, and up to 30 days in the freezer. When you reheat it, add the vegetable soup to thin it to the desired consistency.

Video: Authentic Murgh Cholay chicken chickpea curry (January 2022).