Thursday,25 April, 2019
Current issue | Issue 1130, 10 - 16 January 2013
Thursday,25 April, 2019
Issue 1130, 10 - 16 January 2013

Ahram Weekly

Sufra Dayma: Hearty chicken, bean and pasta soup

Serves 4 to 6
2 cups shredded barbecued chicken meat (skinless, boneless)
1 cup dried red kidney beans (canned, rinsed, drained)
1 cup chick peas (canned, rinsed, drained)
2 liters chicken stock
100 gms. tiny-sized pasta
150 gms. grated yellow cheese (optional)
1 tbsp. chopped fresh basil
2 to 3 spring onions (sliced with good greens)
1 tbsp. olive oil
Salt + pepper + 2 bay leaves

Heat an empty cooking pan to very hot.  Add oil and lower heat to medium, adding onion.  Stir only until translucent.  Add bay leaves, salt and pepper.  Stir for a moment until fragrant.  Add chicken pieces and stir to combine.  Add beans, peas and stock. Cover and bring to a boil.  Add pasta and cook until al dente.  Stir in the basil, just five minutes before pasta is done.  Upon serving, add grated cheese on top of each individual serving, whilst soup is piping hot.  Serve as a starter or as a meal.

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