Oriental chickpea-lentil stew

Name: Oriental chickpea-lentil stew
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 150 g dried chickpeas.; 1 (approx. 1 kg) ready-to-cook chicken; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 3 Garlic cloves; 2-3 TABLESPOONS Olive oil; 1/2-1 TEASPOON ground cilantro; 1 TEASPOON ground cumin and cardamom; 500 g Potatoes; 300 g Carrots; 500 g Leeks (leek); 125 g red lentils; 1-2 TEASPOONS clear chicken stock (instant); 7-10 Tbsp Coriander leaves

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

150 g dried chickpeas.
1 (approx. 1 kg) ready-to-cook chicken
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
3 Garlic cloves
2-3 TABLESPOONS Olive oil
1/2-1 TEASPOON ground cilantro
1 TEASPOON ground cumin and cardamom
500 g Potatoes
300 g Carrots
500 g Leeks (leek)
125 g red lentils
1-2 TEASPOONS clear chicken stock (instant)
7-10 Tbsp Coriander leaves

Directions

1
Soak the chickpeas overnight in 1/2 litre of cold water. The next day drain and boil with 2 litres of water. Cover and cook for about 30 minutes. Wash the chicken and season inside and out with salt and pepper. Peel onions and garlic. Chop onions coarsely, chop garlic finely.
2
Heat oil in a pot and brown the onions slightly. Add garlic, coriander, cumin and cardamom and steam briefly. Pour the cooking water over the chickpeas and add the chicken. Bring to the boil and simmer covered for 50-60 minutes. Peel and wash the potatoes. Clean and peel the carrots. Clean and wash the leek. Cut everything roughly into pieces. Remove the chicken from the stock. Add vegetables and potatoes to the stock and season with a little salt and pepper. Bring to the boil and simmer for about 15 minutes.
3
Clean and peel the carrots. Clean and wash the leek. Cut everything roughly into pieces. Remove the chicken from the stock. Add vegetables and potatoes to the stock and season with a little salt and pepper. Bring to the boil and simmer for about 15 minutes. Add red lentils and cook for another 10 minutes. Remove the skin from the chicken and cut the chicken with the bones into 8-10 pieces. Put it back into the stew and heat it up. Season to taste with salt, pepper and possibly some chicken stock. Serve garnished with coriander leaves
4
Add red lentils and cook for another 10 minutes. Remove the skin from the chicken and cut the chicken with the bones into 8-10 pieces. Put it back into the stew and heat it up. Season to taste with salt, pepper and possibly some chicken stock. Serve garnished with coriander leaves