One of the advantages of my new healthy eating regimen since the new year is that I get to rediscover some rather tasty Arabic recipes. This soup is filling enough to be a meal on its own – it’s often made during Ramadan to sate hungry people breaking their fast – and it ticks my healthy eating checklist as it’s thickened with oats, not flour.
This is a very well known soup in my native Saudi Arabia. They call it Quaker soup after the leading brand in the market, Quaker oats. I don’t know why I haven’t made it for so many years. It’s delicious and easy to prepare. I’m thinking of making a big batch and freezing individual portions which I can then take to work for my lunch. Much better, and cheaper, than shop-bought soup.
Here’s the recipe. This makes enough for two hungry adults.
1 medium onion, chopped
4 chicken thigh fillets, cut into small pieces (the packet says it’s 360g)
Half a can of crushed tomatoes (or chopped tomatoes)
2 chicken stock cubes, dissolved in 1/2 litre of boiling water (I use very low salt stock cubes, as I like to salt the food myself)
Around 16 tablespoons of oats
1 level tsp ground coriander
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp turmeric powder
Salt & pepper to taste
Heat some oil in a saucepan and add the chopped onions. Cook on medium heat for a few minutes until softened. Add the chicken, and brown on high heat for a minute or two. Next add the tomatoes, spices and chicken stock. Bring to the boil then lower the heat, cover and simmer for 10 minutes. While the contents in the pot simmer, mix the oats with a cup of water and leave them to soak. When the 10 minutes are up, add the soaked oats to the saucepan, mixing thoroughly. Bring to a boil, then lower the heat, cover and simmer for another 10 minutes, stirring occasionally to ensure nothing sticks at the bottom of the pan. When the soup is ready, give it a taste and add salt and pepper as required. Serve and enjoy!