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There was a lot of red in the season and in my blog last week. Remember the Eveready Ad , "Give me Red" and so enough Red was given and endured. Now it's time to go mellow with yellow.
With all the dinners and lunch during the weekend I wanted to have something light for today. Also with Indo talking about controlling carbs and eating healthy I thought why not and went over to Kalyn's Kitchen to get some soup. She had some wonderful low carb, healthy soups and I found the Chicken Soup with Garbanzo Beans particularly alluring. Never had this combination before and thought of giving it a try
However the hardcore desi that I am, I needed to give a desi touch to this pardesi soup to suit my palate. Remember the song from Dard Ka Rishta
Yun Neend se Wo Jo Jaan-e-Chaman Jag Uthi hai
Pardes mei Jo Yaad-e-Watan Jag Uthi Hai...
Anyway the result was very tasty though I am sure it was far from anything that Kalyn intended. So with due apologies to her here is my version of the soup . Please check Kalyn’s page for her original recipe
What You Need
Chicken ~ small pieces, I used 10/12 small pieces
Garbanzo Bean or ChickPea ~ 1 cup
Onion ~ 1 small diced
Baby Carrots ~ 5/6 chopped
Green Chillies ~ 2/3
Soy sauce ~ 1tsp
Worcestershire sauce~ 1 tsp
Garlic paste ~ ½ tsp
Ginger paste ~ ½ tsp
Garlic ~ 1 tsp of finely chopped garlic
Ginger ~ ½ tsp of crushed ginger
Key Lime or any other lime ~ I used juice of one small key lime, substitute with suitable measure of other lime juice
Parsley ~ 1/2 cups freshly chopped
Elaichi or Cardamom ~ 2 pods
Laung or Clove ~ 2
Black Pepper ~ 10/12 crushed
How I Did It
I had 10/12 pieces of a Cornish hen cut up in small pieces in the freezer.Marinated them with 1tsp of Soy sauce a little of worcestershire sauce and 1/2 tsp of ginger and garlic paste for half hour or more
Heat 1 and 1/2 tbsp of Olive Oil
Add 1 tsp of finely chopped garlic and 2 Cardamom and 2 Cloves
Add the chopped onions
Sauté till they are translucent
Add Chicken pieces and sauté till they are browned
Add the garbanzo beans
Add crushed ginger about 1/2 tsp, chopped green chillies and add water
Add lemon zest and coarsely ground black pepper and salt to taste
Cover and cook on slow heat
When almost done add chopped parsley and a juice of one small key lime
Bring to a rolling boil and you are done.
Serve garnished with parsley
This bowl of soup made a very tasty and light but hearty meal. The weather today being pretty much wintry, a sharp change from the Spring weather of the weekend, this light and warm soup definitely warmed the cockles of our heart.
Garbanzo Beans or chickpeas are the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a flavor somewhere between chestnuts and walnuts. Chickpeas or garbanzo beans have 361 calories per 100g, and are rich in carbohydrates, proteins, phosphorus, calcium and iron.
I am sending this to Coffee's MBP as my entry for Cooking From Other Blogs
Trivia:In ancient Rome where the chickpea was highly valued, the leader Cicero proudly claimed his name derived from cicer, the Latin term for chickpea. It is believed that one of Cicero’s ancestors was named Cicero because he had a wart on his nose that looked like a chickpea.