Ethiopian Chicken and Butter Bean Soup shorba

Ethiopian Chicken and Butter Bean Soup shorba

This is a really wholesome soup recipe.
1 whole chopped chicken
400grams cooked butterbeans
400grams each of, carrot, potato & onion
salt
2 teaspoons turmeric
1 sprig of rosemary
1cm cube kibe (Ethiopian butter)
1cm fresh ginger
water 1000 – 1200ml
Oil

Start by with a large pan with a little oil and add the chicken parts and salt and on a high heat cook for 5 mins.

Now add the onions, ginger (& garlic if you choose) & the turmeric and cook for 6 mins.
Add the carrots and potatoes and again cook for 6 mins.

Now add the rosemary, butter and the cooked beans. Add all the water or stock, bring to the boil then simmer for 20 mins.

We now have a nice soup or kikel, we need to cook for a further 10 mins or until the potatoes a really soft and start to thicken the soup.

Add salt to taste and serve.

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