Prepare the chickpeas or lentils according to package instructions (soak dried legumes, canned can be used directly). Peel onions and cut into coarse pieces, dip tomatoes in boiling water, peel and quarter.
Peel potatoes and cut lengthwise into eighths, dice meat. Heat a little oil in a pan, fry onions and meat briefly, douse with soup, add pulses, long grain rice or potatoes and tomatoes with the pulp, season and simmer on low heat for about half an hour. Add soup repeatedly as needed and stir. Before serving, fold in freshly chopped kitchen herbs and season.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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