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Soup is traditionaly the first course in an Algerian meal. It's specially good with some lemon juice.
- 1 1⁄2 lbs chicken, cubed
- 1 yellow onion, grated
- 1⁄2 zucchini, grated
- 1⁄2 small potato, grated
- 1⁄2 celery rib, halved chopped
- 1 carrot, halved chopped
- 1⁄4 cup canned chick-peas
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon cinnamon
- 1 tablespoon paprika
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 8 cups water
- 1⁄2 cup orzo pasta
- 1 tablespoon chopped parsley
- 1 teaspoon chopped fresh mint
- lemon slice
- Put chicken, onion, zucchini, potato, celery, carrot, salt, pepper, cinnamon, paprika, tomato paste, oil, chick-peas and 1/2 cup of water in a large pot.
- Cover and saute over low heat for 20 minutes.
- Add the rest of the water, bring to a boil and simmer for 45 minutes.
- Add pasta and chickpeas (if using canned). Cook for 10 minutes.
- Add parsley and mint.
- Serve with lemon slices.
I am a bit suprised how much I enjoyed this soup. I wasn't sure as to what to expect, but I am very glad I chose to make this for my part of the NA*ME challenge for ZWT 3. It is not something I would have probably been drawn to choose, but some times good things just come to you when you're not looking. I did forget to read through all the instructions first, so I added my canned chickpeas in step 1 as opposed to step 4, but no harm done really. I also cut back on the water about a cup's worth. Thanks so much for expanding my horizons with this one. = )