Title: Chicken and Chickpea Soup
Categories: Sent mc, Too hot tam
Yield: 6 Servings

1 c Dried chickpeas; soaked
-overnight in
Cold water
2 lg Onions; peeled, One Cut In
-Half And Stuck With
2 Cloves
The Other Chopped
1 Bay leaf
2 tb Olive oil
3 Boneless chicken thighs with
-skin; each cut in half
Salt
Black pepper; freshly ground
1 Chunk Spanish Mountain Cured
-Ham; (2 ounces), diced -or-
Prosciutto -or-
1 Slab bacon
3 Cloves garlic; minced or
-pureed
1 Generous pinch saffron
-threads
1/2 c Dry white wine
2 Carrots; peeled and sliced
-1/2 - Inch Thick
2 Ribs celery; sliced 1/2-inch
-thick
2 c Chopped cabbage
2 ts Salt
1/2 ts Pepper; freshly ground
6 c Stock or water
1/2 bn Fresh parsley; washed and
-chopped

Place chickpeas in large saucepan with enough water to cover by several
inches. Add onion cut in half (with cloves) and bay leaf. Bring to a boil,
lower heat to a simmer and cook 1 hour, until about halfway cooked. In the
meantime, heat oil in large Dutch oven over medium high heat. Season
chicken thighs with salt and pepper and place chicken pieces, skin side
down, in hot pot. Cook until evenly golden brown, about 5 minutes, then
flip over and cook other side 5 minutes. Remove chicken from pan and set
aside. Pour off all but 2 tablespoons fat from the pan and add diced
mountain ham or bacon. Cook 5 minutes until crisp. If using bacon, drain
excess fat. Add chopped onion, garlic, and saffron and stir. Cook until
onions start to soften, then add white wine and scrape bottom of the pot to
loosen any browned bits. Add carrots, celery, cabbage, salt and pepper.
Remove onion halves from chickpeas and add half cooked chickpeas and their
cooking liquid to pot along with the 6 cups of stock or water. Bring pot to
a boil, lower heat and simmer 45 minutes to an hour or until chicken and
chickpeas are completely cooked. Stir in parsley and serve. Yield: 6
servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
11/15/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6320

Posted to MC-Recipe Digest V1 #310

Date: Sat, 23 Nov 1996 08:05:39 -0600

From: Pat Asher