CHICKEN AND CHICKPEAS AND SPICES FOR THE SOUP KITCHEN ENJOY DAN:

              ARMERNIAN CHICKEN-CHICKPEA SOUP WITH LENTILS by CHEF DAN:

Serves 30-40

INGREDIENTS:

1 (28oz) can chickpeas

2 tablespoons olive oil

22 cups chicken broth

8 pounds chicken breast, skinless boneless

6 cups dried lentils

3 cups long-grain rice

8 onions, chopped

12 stalks of celery, thinly sliced

1 thumb size fresh ginger, finely chopped

1 tablespoon turmeric

1 tablespoon ground cinnamon

2 teaspoons ground nutmeg

2 tablespoons dried parsley

2 tablespoons dried cilantro

1/2- teaspoon freshly ground black pepper

1 (28oz) can diced tomatoes

1/4-cup lemon juice

DIRECTIONS:

1.     Add chicken to stock pot of salted water, enough to cover chicken, bring to a boil and reduce heat and cook 20-25 minutes. Skim off fat from the top.

2.     Remove chicken and let cool.

3.     Once cooled cut into bit size pieces.

4.     Heat the oil in a skillet over medium-heat and add onion and celery and cook until softened about 4-5 minutes.

5.     Add the ginger, turmeric, pepper, cinnamon, nutmeg and stir constantly, for minute.

6.     In a stock-pot add broth, and bring to a boil.

7.     Add lentils, chicken, diced tomatoes and onion mixture.

8.     Reduce heat to medium-low, cover, cook at a gentle simmer for about 1 hour.

9.     Add rice, chickpeas, and a little salt.

10.                         Simmer for about 30 minutes.

11.                        Remove lid from heat and add parsley, cilantro and lemon juice

                           ENJOY DAN:                                                         SAVOUR!