Directions:
- Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
- Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
- Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
- Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4810.32 Kcal (20140 kJ) | ||
| Calories from fat | 3218.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 357.6g | 550% | |
|---|---|---|---|
| Cholesterol | 733.89mg | 245% | |
| Sodium | 4248.67mg | 177% | |
| Potassium | 6527.37mg | 139% | |
| Total Carbs | 248.29g | 83% | |
| Sugars | 68.26g | 273% | |
| Dietary Fiber | 71.27g | 285% | |
| Protein | 161.97g | 324% | |
| Vitamin C | 106.4mg | 177% | |
| Iron | 25.6mg | 142% | |
| Calcium | 567.6mg | 57% | |
| Amount Per 100 g | |||
| Calories | 179.69 Kcal (752 kJ) | ||
| Calories from fat | 120.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.36g | 550% | |
|---|---|---|---|
| Cholesterol | 27.41mg | 245% | |
| Sodium | 158.71mg | 177% | |
| Potassium | 243.82mg | 139% | |
| Total Carbs | 9.27g | 83% | |
| Sugars | 2.55g | 273% | |
| Dietary Fiber | 2.66g | 285% | |
| Protein | 6.05g | 324% | |
| Vitamin C | 4mg | 177% | |
| Iron | 1mg | 142% | |
| Calcium | 21.2mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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