Chicken, Lentil And Chickpea Stew - cooking recipe

Ingredients

1 medium onion, peeled halved
1 None bay leaf
2 None cloves
3 None carrots, peeled and chopped
1 large chicken breast with skin and bone
1 tbsp tomato paste
100 g red lentils
1 can chickpeas, drained
1/2 tsp cumin
2 stalks mint, chopped

Preparation

Bring 8 cups of water to a boil in a large pot and add the onion, bay leaf, cloves, 1 carrot and chicken. Simmer for about 30 minutes.
Remove chicken and set aside to cool slightly. Pour broth through a sieve into a another pot and discard the strained solids. To the broth, add the tomato paste, remaining 2 chopped carrots and lentils. Bring to a boil and cook for 10-15 minutes.
Remove the chicken meat from the bone and discard the skin. Chop into cubes and add to the soup along with the chickpeas and cumin for the last 5 minutes of cooking. Season to taste. Top with mint and serve.