Hazaragi Chicken and Chickpea Soup (Aash-e Morgh-o-Chana)
Aash-e Morgh-o-Chana is a traditional Hazaragi chicken and chickpea soup that is hearty, flavorful, and perfect for a comforting meal. This dish is a staple in Hazaragi cuisine and is often enjoyed during family gatherings and special occasions.
Ingredients
- 1 whole chicken, cut into pieces
- 1 cup dried chickpeas, soaked overnight
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 8 cups chicken broth
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons vegetable oil
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until golden brown.
- Add the chicken pieces to the pot and cook until browned on all sides.
- Stir in the turmeric, cumin, and coriander, then add the diced tomatoes. Cook for a few minutes until the tomatoes are softened.
- Drain the soaked chickpeas and add them to the pot, then pour in the chicken broth. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the chicken is fully cooked and the chickpeas are tender.
- Stir in the chopped cilantro and mint, then adjust the seasoning if needed.
- Serve the Aash-e Morgh-o-Chana hot, garnished with additional fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Knife Cutting board Measuring cups and spoons Wooden spoon
Tools
Pot Stove
Serving suggestions
Serve the Aash-e Morgh-o-Chana with warm naan bread or rice for a complete and satisfying meal.
Tips & tricks
For a richer flavor, you can also add a dollop of yogurt or a squeeze of lemon juice to each serving of the soup.
Cost
$15