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Chicken shurpa in a saucepan

0
1309
Kitchen Eastern
Calorie content 32.8 kcal
Portions 6 port.
Cooking time 110 minutes
Proteins * 2.1 gr.
Fats * 2 gr.
Carbohydrates* 5.1 gr.
* per 100 gr. product
Chicken shurpa in a saucepan
Content

Chicken shurpa is not as fatty as from lamb or pork. Vegetables, fresh herbs and oriental spices give the dish an original taste. Shurpa cooking technology is quite simple and straightforward.

Ingredients

Cooking process

step 1 out of 5
Chickpeas will soak in water for at least four hours. Wash the chicken meat, put it in a saucepan, cover with water and cook over medium heat.
step 2 out of 5
Peel and wash potatoes, onions and carrots. Coarsely chop the carrots, cut the potatoes in half and leave the onions whole.
step 3 out of 5
When the water in the pot boils, remove the froth from the surface and place the vegetables. Cook for 10 minutes, then add tomato paste and chopped tomato.
step 4 out of 5
Then add the chickpeas, dry spices and salt. Stir the shurpa, cover the pan with a lid and simmer for 1-1.5 hours.
step 5 out of 5
Sprinkle the finished shurpa with chopped herbs and serve.

Bon Appetit!

 

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