Chickpea soup

5 (1 rate)

8

Portions

2 hours 10 min.

Cooking time

About recipe

Chickpeas soup is a very hearty and nutritious soup that is very easy to prepare and lasts in the refrigerator for several days. The soup recipe is undoubtedly healthy and worthy of attention. I fell very in love with chickpeas, and especially soups from them. Chickpea soups are always obtained very saturated, in addition, they are distinguished by a good shelf life - you can store soup in the refrigerator for 3-4 days, it will not sour, it will not lose its taste. Soup deserves to be included in the menu of your soups.

Purpose: Soup recipes

Recipes by ingredients: # Meat / # Vegetables

Required ingredients::
Chickpeas

200 grams
Meat with bones and fat

1 kilogram (lamb, pork or beef)
Carrots

1 pc
Red bell pepper

2 pcs
Garlic

6 slices
Tomato paste

2 tablespoons
Fresh cilantro

to taste
Butter

30 grams

How to make
1. Soak the chickpeas overnight in cold water with a pinch of salt. Do not skimp on the water - the chickpeas will swell significantly in a couple of hours, and we need the water to completely subside.
2. First cut the meat with bones and fat into small parts.
3. We put the meat in a large saucepan, pour 4 l of cold water and set it to boil. Meanwhile, we are engaged in vegetables: we cut the onion into half rings, carrots into thin circles, paprika into small cubes. Garlic is simply peeled, not crushed.
4. Melt the butter in a pan, throw all the vegetables into it, except garlic and herbs.
5. Simmer over medium heat for about 5 minutes until the onion becomes transparent. Then pour tomato paste into the pan (if you have good tomatoes, you can finely chop 2-3 pieces and put instead of tomato paste), mix well, cook for another 3-4 minutes and remove from heat.
6. As soon as the broth with meat boils - scrape off the foam, put the chickpeas in a saucepan. Reduce the heat so that the contents of the pot boil slowly. Boil chickpeas with meat for about 1 hour with a slow boil.
7. After an hour, put a head of garlic in a saucepan (it can be whole, you can use separate cloves), bring the soup to a boil and put fried vegetables in it.
8. 10 minutes after we have added vegetables to the soup, it can be seasoned with salt and pepper, if desired, with some more spices (cilantro is suitable). Cook on low heat for another 15 minutes, then remove from heat, let it splash for 10 minutes under the lid, pour into plates and serve. Delicious!

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Source: povar.ru