Recipe - Hearty Multi-Bean Soup

4 Chicken leg quarters,
Skinned
1 tablespoon Olive oil
1 md Onion, cut in chunks
4 Cloves garlic, minced
1 tablespoon Minced ginger
2 Carrots, cut in chunks
1 cup Canned chickpeas, drained
One half cup Golden raisins
2 Sticks cinnamon
1 One half teaspoon Cumin
One half teaspoon Turmeric
5 cup Water
2 Zucchini, cut in chunks
2 cup Prepared couscous

In a heavy large nonstick saucepan or Dutch oven, place olive oil over high
heat. Add chicken and cook about 10 minutes, turning to brown on all sides.
Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon,
cumin, turmeric and water. Bring to a simmer, reduce heat and cook about 20
minutes. Stir in zucchini and simmer an additional 10 minutes. Remove
cinnamon sticks. Serve in large bowls over couscous.

typed by jessann
Posted to MMRecipes Digest V5 #011 by "J. Wildes" jessann@texas.net on
Jan 11, 1998