Ingredients
1
whole chicken breast, halved
a 28-to 32-ounce can whole tomatoes, drained and puréed coarse
1/4
tsp crumbled saffron threads
2
medium onions, chopped fine
2
cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed
1/2
cup raw long-grain rice
3/4
cup finely chopped fresh coriander
3/4
cup finely chopped fresh parsley leaves
dried chick-peas, picked over water
Directions
1.
In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board. Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste. Soup may be prepared 4 days ahead (cool uncovered before chilling covered).
2.
In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
3.
To Cook Dried Chickpeas:
4.
In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender. Drain chick-peas.
5.
To make 2 cups cooked chick-peas begin with a scant cup dried.
6.
Just before serving, stir in coriander and parsley.
7.
To Quick-Soak Dried Beans
8.
Can be prepared in 45 minutes or less but requires additional unattended time.
9.
In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.
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