Chicken Chorba

Ingredients

• 600 gChicken pieces (thighs or breasts), cubed
• 1Large onion, diced
• 4Garlic cloves, minced
• 1 tbspFresh ginger, grated
• 2 tbspOlive oil
• 1 tspGround cinnamon
• 1 tspGround turmeric
• 1 tspGround cumin
• 0.5 tspSweet paprika
• 1 tbspTomato paste
• 200 gDried chickpeas (or 1 can, drained)
• 1000 mlChicken broth
• 100 gDried lentils (green or brown)
• 1Large carrot, sliced
• 100 gFresh celery or celeriac, diced
• 1 tspSalt
• 0.5 tspBlack pepper
• 3 tbspFresh cilantro, chopped
• 2 gFresh parsley, chopped

Instructions

1. 1

   Sauté onion: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.

2. 2

   Add aromatics and spices: Add minced garlic, grated ginger, ground cinnamon, ground turmeric, ground cumin, and sweet paprika. Cook until fragrant, about 1–2 minutes.

3. 3

   Add chicken: Add cubed chicken pieces and stir to coat with the spices. Cook for 2–3 minutes.

4. 4

   Build the soup: Stir in tomato paste and cook for 1 minute. Add chicken broth, dried chickpeas, dried lentils, sliced carrot, and diced celery or celeriac. Bring to a simmer.

5. 5

   Simmer until cooked: Simmer gently, covered, for 30–40 minutes until the chicken is tender and the lentils and chickpeas are cooked. Season with salt and black pepper.

6. 6

   Finish and serve: Taste and adjust seasonings. Stir in fresh cilantro and parsley. Serve hot in bowls.