Chicken stew with chickpeas and red lentils

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel the onion and lard it with laurel and cloves. Peel and wash 1 carrot and chop it into small pieces. Wash the meat. Put prepared ingredients and peppercorns in about 2 litres of boiling lightly salted water. Bring the water to the boil. Cook the meat for about 30 minutes, take it out and let it cool down

2. 2

   Peel, wash and slice the remaining carrots. Pour stock through a fine sieve into another pot, bring to the boil. Add tomato paste, carrots and lentils, bring to the boil and cook for 10-15 minutes

3. 3

   Wash, clean and chop the tomatoes. Pour chickpeas into a sieve and drain. Remove flesh from skin and bone and dice. Add the tomatoes, chick peas and meat to the stock for the last 5 minutes. Season with cumin, salt and pepper. Wash mint, shake dry, pluck leaves from the stalks, chop and add to the soup

Nutrition Facts

KCAL
300 kcal

CARBS
27 g

FATS
7 g

PROTEINS
30 g