Spicy Chickpea Rice Soup Recipe

Directions

In a large pot or large saucepan over low heat, combine the water, onion, garlic powder, oregano, basil, salt, oil, the tea, pepper, oil, tea, oregano and black pepper. Boil and stir until water is sufficient to cover the rice. Reduce heat to medium high, and simmer for about 10 to 15 minutes, stirring well.

Remove the noodles, cover, and in a separate small bowl toss together bread crumbs, dry mustard, and Worcestershire sauce. Place the chicken in the springform pan with its skin on, and cut away excess fat. Pour chicken stock into the pot and heat, stirring occasionally, until just boiling. Simmer for about 15 minutes, stirring every so often.

Reduce heat to low; bring broth and chicken stock to a boil. Reduce heat, check the rice and salt to desired firmness. Continue cooking, stirring, until all of the liquid in the pot has been absorbed (pan will be sticky). Turn the heat down a little at a time until the water in the pot has evaporated. (Note: Keep in mind that the warm water tends to absorb the tea seasonings early on, making it a little too sticky for good tea.) Continue simmering, stirring, until crisp-tender.