Prep 15 mins
Cook 25 mins
This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.
- 709.77 ml chicken broth
- 1 chicken bouillon cube
- 473.18 ml cooked chicken, chopped
- 1 medium onion, chopped
- 473.18 ml fresh green beans, cut
- 2 carrots, sliced
- 4.92 ml ground cumin
- 4.92 ml basil
- 1 garlic clove, minced (optional)
- 2 bay leaves (optional)
- 2.46 ml dried parsley (optional)
- 2 medium tomatoes, chopped
- 2 small zucchini, sliced (or 1 medium)
- 453.59 g can garbanzo beans, drained (also known as chick-peas)
- 1.23 ml ground red pepper (to taste)
- In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
- Bring to a boil; reduce heat, cover and cook about 8 minutes.
- Add tomatoes and zucchini and cook briefly.
- Add garbanzo beans and red pepper.
- Cover and cook until heated through.
- Serve over steaming bowls of couscous.
This dish is very, very pretty. I don't know what I was expecting, but this tasted like a very good chicken noodle soup! Fun and easy to eat.
This was very tasty for such a simple dish. I have made it twice, and the second time I substituted canned tomatoes with juice for the fresh ones, with a little less stock. Not as distinctive, but still delicious.