Murgh aur Chaney Ka Shorba – Chicken & Chickpea Soup


Another recipe from the book ‘ The Three Sisters Quick And Easy Indian Cook Book‘. But I modified it as per my requirement…..adding all those lone vegetables in.

Just the title from the book got me wanting it. Quite an easy tasty and wholesome healthy soup. Easy to cook too. What more does one ask for in this chilling weather. The author said her mother used to serve it when they had cold or fever. Good remedy. When I had it….my blocked nose was alright too. Yep it does it, with a warm soup bowl cupped in palms and mildly flavourful hot shorba (soup) going down the throat.

My 13 months Sunny loved it too. As there was no chilli or complex spices and with just a hint of pepper, he opted out his baby food for this.

And by the way…….I love the name too….Murgh aur Chaney ki Shorba….!!! Quite Royal as it is.

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Preparation time : 10 min
Cooking time : 30 min 
Serve With : As it is or Bread, Roti 
Serves : 4

What :

  •      250 gm Chicken Breast
  •      1 can Chickpeas
  •      1 Large Carrot
  •      2 Celery
  •      1 Leek
  •      2 medium Potatoes
  •      4 Garlic Cloves
  •      1 inch Ginger Piece
  •      1 Large Tomato
  •      1 small Capsicum
  •      1 Chicken Stock Cube
  •      1 tbsp Coriander leaves
  •      2 tsp Lemon Juice
  •      1/2 cup Milk
  •      Salt
  •      crushed Pepper
  •      Oil

How :

              Clean and cut the chicken breast into 1 cm cubes. roughly chop all the vegetables.

In a saucepan, heat some oil and add the cumin seeds. Once they splutter add the chicken pieces, bit of salt and cook for 3 minutes. Once done, add the onions, leek, celery, carrot, potato, garlic cloves and ginger pieces. Sauté for a minute. Add the chicken stock cube, milk, some water and the chickpeas. Let it simmer for 5-7 minutes or till the vegetables are done.

             Take the vessel off the heat and using a stick blender roughly purée it. Make sure there are some piece to bite. remember this is a chunky soup. (Alternatively, take half the quantity and purée it in a blender).

              Put it back on to the stove. Now add finely chopped tomatoes, capsicum, coriander, pepper and let it simmer for another 5 minutes. Check and adjust the salt. Drizzle of the lemon juice and take the shorba off the stove.

             Pour it into warmed bowls and serve. Good just as it is or with some toasted bread to dunk in.

 

 

Notes & Tips :

**    Instead of the chicken stock cube chicken stock or plain water can be used.

**    Vegetarians can exclude the chicken and just include more veggies like peas, cauliflower and as you wish.

**    You can avoid milk and replace with same amount of water.

**    If you plan a day ahead, you can use dried chickpeas; Soak in water overnight and pressure cook before you start off the soup.

 

 

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