Armenian
recipes


Recipes
with chickpeas
Recipes
from Togo


Chicken soup
recipes


Recipes
with plums
  Chickpea soup with prunes   Chicken peanut soup
 
  • 250 GRAM CHICKPEAS, soaked and cooked or canned
  • 2 CUPS VEGETABLE STOCK
  • 50 GRAM PRUNES
  • FEW GREEN ONIONS
  • HANDFUL DILL, chopped
    		•   
  • 300 GRAM CHICKEN BREAST
  • 4 CUPS CHICKEN STOCK
  • 1 ONION, chopped
  • 4 TOMATOES, cubed
  • 4 TBSP PEANUT BUTTER
  • 1 CHILI PEPPER, chopped
    		•
    Puree half of the chickpeas. Soak the prunes one hour and cut them into pieces. Mix the chickpea puree with the chickpeas, the prunes and the stock and pepper and salt to taste and bring this to the boil. Simmer for 5 minutes and sprinkle the soup with onions and dill.

    See also a recipe for chickpea soup from Greece.    		 Bring the chicken stock to the boil with the onion, the chicken, the peppers and the tomatoes and simmer for half an hour. Take the chicken breast out and cut it in strips. Puree the soup. Add the peanut butter and stir well. Add the chicken strips and reheat the soup.

    Togo was inhabited by tribes and known as part of the "Slave Coast" until 1884, when it became a German protectorate. In 1918, the French took over until 1960. On 13 January 1967, there was a military coup, which is celebrated at Liberation Day.  Click on culinary calendar for more links between history and cooking.