VEGGIE AND CHICKEN SOUP

Serves 6-8

In winter and during the month of Ramadan, I like to make different kinds of soup. I came up with this particular recipe when there were none of the usual suspects for making soup available in my fridge or pantry. To top it all, it was that time of the month where money is scarce. So, I did what so many families have to do to conjure up a meal for the family – improvised. I had no meat or soup bones, but I did have a few pieces of chicken so I added that. There was only one cup of split peas, so I added the pasta to make it heartier. My late mom was an expert at improvising and taught us well. Shukran, Mom!

375 ml (1½ cups) split peas

4 whole cloves

2 whole allspice (pimento)

6 pieces chicken

Salt and black pepper to taste 2.5 ml (½ tsp) cayenne pepper 3 carrots, peeled and finely grated

2 onions, grated

1 potato, peeled and grated

250ml (1 cup) finely chopped celery

250ml (1 cup ) pasta of your choice

In a large pot filled with water, boil the split peas and whole spices for 1 hour or until the split peas are soft and mushy.

Next, add the chicken, salt and pepper, cayenne pepper, carrots, onions, potato and 500ml (2 cups) warm water and cook for 30 minutes on medium to high heat. Now add the celery and cook for a further 20 minutes. Add more warm water as needed. Lastly, add the pasta and bring the temperature down to between medium and low and allow the pasta to cook until al dente or soft to the touch. Serve with freshly baked bread smothered in butter and jam. Delicious!

TIP: Do not place the lid on the pot at any point while making this soup, as the split peas will cause it to boil over.