This product was known in Ancient Egypt and Mesopotamia; Roman legionnaires cooked pulse from it - porridge similar to modern polenta. Dishes from it are still included in the daily diet of residents of Central Asia, the Caucasus, and the Arab world. Make chickpea soup at least once and you will immediately understand how delicious it is. And useful. Legumes 20% consists of plant proteins - they are absorbed by the body better than animal proteins. A lot of complex carbohydrates, fibers that saturate well and relieve hunger for a long time. It is also a source of vitamins A, C, E, PP, and almost the entire B group.
Secrets of cooking chickpeas
Chickpeas are a type of pea. Synonyms: Turkish, mutton, in Crimea it is called nakhat or nokhut. The seeds are larger than those of regular peas. In selected varieties, each pea reaches 1-1.5 cm in diameter. To make chickpea soup tasty and rich, you need to know the secrets of preparing the peas themselves.
- Chickpeas are harder than regular peas, so they require pre-softening. Soak it to swell for 8-12 hours, but not less than 4 hours. For 1 measure of product take 3-4 measures of cold water. You cannot use hot water, otherwise you will get the opposite effect.
- To speed up the process, sometimes when soaking they put baking soda. It helps to boil the product, for example, for purees. If you want to save whole peas, use plain water. In any case, the soda solution is drained before cooking and the beans are washed.
- Even fully swollen grains are boiled for at least 1 hour. First, bring it to a boil, then reduce the heat to low and simmer.
- Salt prevents the peas from boiling, so to get a thick, oily consistency, salt them at the end. If you need to get whole peas, add salt half an hour before the end of cooking.
- It is not customary to shell chickpeas; they are sold in a shell. As a rule, it is quite soft and does not interfere with the taste and perception of the dish. But if you want to get a particularly delicate consistency, the shell can be removed. To do this, boil the peas for about an hour, drain them, put them in cold water and remove the skins with your hands. After which they continue to cook.
Advice! Chickpeas love spices - thyme (thyme), rosemary, cumin (cumin), saffron, coriander, hot and allspice. Goes well with herbs - parsley, cilantro, celery, basil. It goes well with vegetables - tomatoes, leeks, pumpkin, carrots, bell peppers.
The best soup recipes
Chickpea soup can be prepared using several recipes. But this is always a dish with character. Warm, spicy, memorable. Is not light spring soup, but rather, winter dish- nourishing and thorough. You can cook it different ways- on the stove, in the slow cooker, in the oven.
With beef and tomatoes
It's classic flavor combination- chickpeas, tomatoes, beef, which is the basis of many national dishes from Turkish peas Caucasian and Crimean Tatar cuisine. Our recipe for soup with chickpeas and beef is somewhat “stylized”, adjusted to domestic preferences, but no less tasty.
Soak chickpeas (1.5 cups) overnight. Beef ribs or fry pieces of pulp (0.8-1 kg) in vegetable oil so that a crust forms on both sides. Combine beef and peas in a saucepan, pour in enough water to cover the contents by about 3 fingers, bring to a boil and simmer over very low heat for 1-1.5 hours. Place a couple of thyme sprigs here.
While everything is simmering, chop a large onion, medium carrot, chop a clove of garlic and simmer in a frying pan. Add 500 g of ripe tomatoes, coarsely chopped (can be replaced with paste, but the taste is not the same). Cover the pan with a lid and simmer for 20 minutes.
Pour the dressing into the prepared peas with meat, add salt and pepper. Give the ingredients time to “make friends” and soak in each other’s scents. All that's left is to add the greens.
With Chiken
To make chickpea and chicken soup, take the following ingredients:
- chicken, cut into portioned pieces(about 1 kg);
- chickpeas (300 g);
- onion (350-400 g);
- carrots (200 g);
- spices: turmeric (saffron), basil, cumin;
- salt, olive oil for frying vegetables.
Chicken meat is fried in grill mode, as it contains enough fat. At the same time, pour a couple of spoons onto the bottom of a thick-walled pan (cauldron) olive oil, add chopped onions and carrots and simmer. Place meat on top of the vegetables, then swollen chickpeas, pour water 2 fingers above the peas. After boiling, simmer under the lid for about an hour, salt, add spices 15 minutes before readiness.
Puree soup with leek and bacon
Interesting recipe spicy soup chickpea puree. It does not have the usual pea aroma; the puree is more reminiscent of potato puree, with the smell of lamb and nutty notes. What will you need?
- A glass of chickpeas soaked in the evening;
- leek;
- celery stalk;
- bacon (200 g);
- garlic, rosemary, hot pepper, olive oil for frying vegetables, salt.
With smoked meats
Pea soup, including chickpea soup, with smoked meats is a classic of Russian cuisine. Products for the dish:
- 1 cup chickpeas soaked the night before;
- 600-700 g smoked pork ribs;
- 3-4 medium sized potatoes;
- onions, carrots (150-200 g each);
- ripe tomatoes (3 pcs.) + 1 tbsp. spoon of tomato paste;
- spices: pepper (hot and allspice), saffron, basil, paprika;
- salt, vegetable oil for sautéing vegetables.
First the ribs are cooked. After half an hour, add chickpeas, after another half an hour - potatoes, cook for another 20 minutes. At the same time, sauté vegetables - fry onions and carrots, add tomatoes in pieces, tomato paste, diluted with rib broth. The dressing is simmered until thickened.
Collecting soup. Salt, spices, and dressing are placed in peas with meat and potatoes. Simmer for 5-10 minutes.
With meatballs
Children do not like meat in first courses, but they eat meatballs with pleasure. If the problem is familiar to you, prepare soup with chickpeas and meatballs.
Soup ingredients:
- a glass of chickpeas;
- 1 piece each onions, carrots, bell peppers;
- 3-4 potato tubers;
- 2 tbsp. spoons of tomato paste.
For meatballs: any minced meat (300 g), salt, pepper.
A glass of pre-soaked chickpeas is boiled in 3 liters of water for about an hour. At the same time, vegetables (onions, peppers, carrots) with tomato paste are sautéed in a saucepan. After an hour, add finely chopped potatoes to the peas, after boiling, add sauté and meatballs, and salt. Boil until the potatoes are ready. Spices are added at the end, and herbs are added when serving.
Vegetable
In the selection of chickpea soups, you cannot avoid a vegetarian recipe. Legumes contain 5% polyunsaturated fats, so the vegetable broth is satisfying. Thanks to this property, as well as its rich protein and carbohydrate composition, chickpeas are highly valued in vegetarian cuisine.
For Lenten dish take:
- 150 g chickpeas;
- onions, carrots, bell pepper(1 piece each);
- 300-400 g potatoes;
- Salt, spices, vegetable oil for sautéing.
Turkish peas (swollen) are simmered on the stove for 30-40 minutes. At this time on vegetable oil Sauté diced vegetables, add boiling water and simmer covered for about 15 minutes. Add chopped potato tubers to the peas and cook for another 20 minutes. Add roasting and spices.
We offer another vegetarian recipe for chickpea soup in the video.
With shrimps
Chickpea soup can be cooked not only with meat. Chickpeas go well with seafood, especially cod and shrimp.
For 5 servings you will need:
- 200 g chickpeas (swollen);
- half a kilogram of pumpkin;
- half a kilogram of shrimp;
- garlic (2 cloves), rosemary, nutmeg, white pepper;
- salt, oil for frying.
First you need to cook vegetable puree. To do this, cook the legumes separately (1-1.5 hours). Diced pumpkin with garlic and rosemary is fried in olive oil and stewed. Connect prepared vegetables, beat with an immersion blender.
Prepare the shrimp separately - the cleaned seafood is boiled for 3-4 minutes in salted water. The puree soup is decorated with shrimp.
Lamb soup with chickpeas Soak chickpeas in cold water and leave for 12 hours, then drain the water. After removing all the fat, cut the lamb into 2.5 cm cubes. Pour two liters of cold water over the meat and bring to a boil. Skim off the foam and cook for 30 minutes. Place the chickpeas in the soup and cook over medium heat...You will need: lamb (shoulder) - 700 g, chickpeas - 1 cup, potatoes - 3 pcs., carrots - 1 pc., celery root - 1 pc., hot pepper - 1 pc., garlic - 2 cloves, parsley - 1 bunch, vegetable oil- 2 tbsp. spoons, cumin and coriander - 1/2 teaspoon each, sem...
Soup with meatballs
Soak the peas in cold water for 5-6 hours, then cook. Cut the onion into half rings, carrots, tomatoes and potatoes into slices. Sauté the onion with oil until golden color, add carrots and tomatoes, continue to pass...You will need: beef bones - 400 g, onions - 3 pcs., carrots and tomatoes - 2 pcs. each, vegetable oil - 2 tbsp. spoons, chickpeas - 3-4 tbsp. spoons, potatoes - 5 pcs., water - 6 glasses, yogurt - 1/2 cup, dill - 1 bunch, bay leaf, black pepper...
Creamy soup with chickpeas and cabbage 
Pre-soak the chickpeas overnight. Drain the water in which the chickpeas were soaked. Add broth or water, onion and garlic to the chickpeas and cook for half an hour. Add cabbage and salt, adding more water if necessary. Cook for 15 minutes. Grind in a blender and serve.You will need: 600 ml of broth or water, 100 gr. chickpeas, 150 gr. white cabbage, 1 small onion, 3 cloves garlic, Salt
Lentil and chickpea soup with tomatoes 
Our ingredients: Soak chickpeas overnight. The next day, boil it until tender. Canned can also be used. Fry the chopped onion+cumin+chili in oil for about 5 minutes. Add lentils, tomatoes and broth to it and cook over low heat until done...You will need: chickpeas +- 150 g, red lentils +-150 g, 1 onion, +-2 tsp. cumin, a large pinch of dry crushed chili, 400 g tomatoes (fresh, peeled, or in own juice), +- 1 liter of chicken or vegetable broth (I used chicken), 1 tbsp. olive oil,...
Soup Khamin 
Our products: Soak chickpeas in cold water in the evening. Cut carrots, potatoes, zucchini, and onions into cubes. Chop the garlic and ginger. Cut the tomatoes into slices. Heat the oil in a saucepan and fry the onion, garlic and carrots for 3-4 minutes. Drain the water from the chickpeas, rinse...Required: 250 lamb (I have chicken breast), 250 basturma (I still have a little bacon), 2 l beef broth, 250 g chickpeas, 6 tbsp. green lentils, 1 potato, 0.5 zucchini, 1 onion, 2 large tomatoes, 3-4 carrots, 1 large onion, 3-5 cloves of garlic, ...
Harira - Moroccan thick soup
Soak the chickpeas overnight (at least 4 hours). Drain the water from the chickpeas, add 0.5 liters of new water and put on fire. Meanwhile, cut the onion into half rings, lamb into 2x2 cm pieces. Fry finely chopped pepper and onion in oil over high heat until soft, add and fry...You will need: 350 g lamb (+ a couple of bones), 100 g chickpeas (I have peas), 100 g brown lentils, 50 g rice, 500 ml tomatoes in their own juice, 1 onion, 4 tbsp. ghee (or vegetable) oil, 1 tsp. paprika, 0.5 tsp. cumin, 0.5 tsp. turmeric, 0.5 tsp. ginger...
Steamed chickpea soup with meat and vegetables 
For this soup we will definitely need a mantyshnitsa, since this soup will be cooked in a STEAM. So: Pre-soaked chickpeas for a day, put the pan from the mantyshnitsa and pour cold water, let it cook, periodically removing the foam, while the chickpeas are cooking, prepare...You will need: 1 kg of beef brisket, 200 g of dry chickpeas (pre-soaked for a day in cold water), 2-3 carrots, 2 large potatoes, 3 large tomatoes, 5-6 cloves of garlic, 1 large red, sweet bell pepper, 1 red hot pepper (optional), 1 red...
Spanish thick soup with sausages 
Pour the chickpeas into a container with a lid, add 1/2 teaspoon of soda, pour boiling water over it, cover with a lid and leave to swell. Ideally, do this in the evening if you plan to cook the next day. Let's start with the soup: sausages (I take hunting and any other smoked 5...You will need: 400 g of potatoes, 300 g of koblaski, 600 ml of broth (or water), 400 g of chickpeas (chickpeas), 1/2 kg of tomato, 2 onions, 2 cloves of garlic, 2 carrots, 2 parsley roots, 1 /2 bunches of parsley, 3 tbsp. spoons of plant oil, 1 teaspoon of oregano, salt, pepper, bay leaf...
Leek and chickpea soup 
Mash half the soup in a blender and mix with the rest. Add a handful of Parmesan and stir. Of course, do it the way you like best - you can mash the whole soup, or you can leave it whole. Already in the plate, sprinkle with pepper and add a little more Parmesan. Add...Required: 250 gr. leek, 1 clove of garlic, olive oil, 15-20 gr. butter, 1 small potato, *170 gr. chickpeas, 500 ml. chicken or vegetable broth, a handful of grated Parmesan, sea salt, freshly ground black pepper
Turkish soup Finely chop the peeled tomatoes, 2 carrots, celery and green onions. Fry in a saucepan for 5 minutes in 4 tbsp. olive oil carrots, celery, then add garlic, green onions, tomatoes and red peppers, pour vegetable broth over the ingredients and heat...You will need: 600 g peeled tomatoes, 2 carrots, 1 stalk of celery, 50 green onions, 6 tbsp. olive oil, 2 crushed cloves of garlic, 2 tsp. red pepper, 1 liter of vegetable broth, Lamb ribs 400g, 2 tsp. tomato paste, bay leaf, 400 g...
Despite the fact that chickpeas have been known since ancient times, for some reason they are not particularly popular in our country. Apparently, this happened historically. But we have long moved away from traditions. And if even such exotic things as sushi and rolls have become common on our tables, then why not diversify the menu with chickpeas.
In essence, chickpeas are very similar to peas. This is even reflected in the numerous names of this product: Lamb peas or chickpeas. There is nothing surprising in this, since nokhut (aka chickpeas) and the familiar peas are close relatives. Chickpeas contain more than 20% plant proteins. And this is very good, since they are absorbed much easier than their relatives of animal origin. Chickpea dishes are, again, very filling. So the chickpea soup won’t go away quickly, which means you won’t have the desire to have a snack again. You can talk for a very long time about useful substances, but let's move directly to the chickpea soup recipe.
Ingredients:
How to make chickpea soup
1
. Pour cold water over the chickpeas. In a ratio of 1:4 (for 1 cup of chickpeas - 4 cups of cold water). Leave for 8-12 hours.
2
. Pour cold water over the meat on the bone, put the pan on the fire and cook over medium heat for 1 hour. Please note that if you want whole chickpeas to remain in the soup, you need to add salt to the soup 30 minutes before it is ready. Or add salt to the broth immediately while cooking the meat, but in this case you need to prepare the soup strictly according to this recipe (after adding the potatoes, bring to a boil and immediately reduce the heat to minimum).
3
. Drain the swollen chickpeas and rinse them under running cool water.
4.
When the meat is cooked, remove the bone from the pan. Cool and remove the meat from the bone.
5
. Add chickpeas to boiling broth. Cook over medium heat for about an hour until the peas are soft.
6
. Peel the potatoes, cut into cubes and add to the broth (an hour after sending the chickpeas). Once boiling, reduce heat to low. We will cook the soup over such a fire until it is ready, so that the ingredients do not boil over.
7
. Peel and chop the carrots and onions (cut into small strips, cubes or grate the carrots).
8
. Next we add the meat to the soup.
9
. Add spices and herbs. Cover the soup with a lid and cook until done (check when the potatoes and peas are done).
Delicious chickpea soup is ready
Bon appetit!
Soup, and other chickpea dishes, are easy to prepare. The whole secret lies in cooking the chickpeas themselves. The problem is that it is much harder than its counterpart, and therefore requires some pre-treatment.
- Before cooking, chickpeas must be soaked. Pour cold water over the chickpeas and leave for at least 8 hours, or better yet 12. So, when you are planning to please your household with chickpea soup for lunch, it is advisable to soak the main ingredient the night before.
- It is advisable to maintain the proportions of chickpeas and cold water. The optimal option is 1:4, that is, 4 parts cold water per glass of chickpeas.
- Why is it always emphasized that the water should be cold? Yes because hot water will lead to a completely opposite result - the chickpeas will harden completely and irrevocably.
- To speed up the soaking process, you can add a little soda to the water, but you will have to rinse the chickpeas thoroughly before cooking. However, in any case, after such preparation, the chickpeas will boil into porridge.
- To obtain a thick consistency, it is better to salt the chickpeas at the end of cooking. If you want whole peas to float in the soup, then add salt 30 minutes before the end of cooking.
- Chickpeas are usually sold unshelled. To make the product more tender, it should be boiled, then drain the broth, put the peas in cold water and manually peel each pea.
- Cook the chickpeas for at least an hour. Like regular peas, they need to be brought to a boil and then simmered over low heat until tender.
In general, nothing super complicated or particularly secret.
Classic chickpea and tomato soup recipe
In Turkey and the Middle East, chickpea soups are usually cooked together with lamb. But, since lamb is not so popular in our country, you can make an excellent first course with beef, pork, or even chicken broth. They go well with chickpeas and smoked meats: peas are peas.
For of this soup best to take pork ribs, although you can use beef. This won't make the soup any worse. So, for preparation you will need:
- meat on the bone – 1 kg;
- chickpeas – 150 g;
- carrots, onions and bell peppers – 1 pc.;
- potatoes - 3-4 medium root vegetables;
- tomatoes or tomato paste – 2-3 pcs. or 2-3 spoons respectively;
- garlic – 3-4 cloves;
- coriander, chili pepper, salt and herbs - to taste;
- butter - for frying.
Prepare chickpeas as described above. Cut the meat into pieces and cook. When the broth boils, remove the foam, reduce the gas and add the chickpeas. The water in which the chickpeas were soaked, of course, must be drained. Cook the meat and chickpeas over medium heat for about 50-70 minutes.
While this mixture is cooking, you should prepare the frying. To do this, you need to peel the onions and carrots. Finely chop the onion and chop the carrots on a coarse grater. Place onion and whole cloves of garlic in a frying pan with melted butter (although you can cut them into two or three parts each) and fry. Then put the carrots there and fry for another 5 minutes. Now you can add chopped peppers as finely as possible to the frying and stirring and keep on the fire for another 5 minutes. The last thing to add to the pan is tomato paste. Instead, you can fry peeled and finely chopped tomatoes. The resulting mixture is simmered for another 7-10 minutes, after which it is removed from the heat.
When the chickpeas and meat are ready, add the potatoes, cut into medium cubes, into the pan. You need to cook it for 10-15 minutes, after which you can add the roast to the soup and cook for the same amount. At the very end of cooking, salt and spices are added to the pan. Almost ready soup you need to let it simmer for another 3 minutes, and then let it brew on the stove off for half an hour.
It is better to serve chickpea soup by sprinkling each serving with herbs, such as cilantro, parsley or dill.
Video recipe “Meat with chickpeas and chickpeas”
A person's diet should include hot first courses. But they need to be prepared correctly so that they benefit the body. For example, chickpea soup can be prepared with fish, mushroom, meat or vegetable broth. This legume product very popular in the East, but in Lately it began to spread to other countries.
General principles for cooking chickpeas
Before cooking pea soup You need to soak the chickpeas for a couple of hours in cold water. It is best to do this at night. The container with the product is placed in the refrigerator so as not to provoke development unpleasant odor and microbes. The chickpeas will increase in size, after which they are washed and boiled for about ten minutes after boiling, then they are boiled in the broth for about another hour.
Recipes for cooking chickpeas are not complete without adding vegetables. They are added in the same way as when preparing regular soups with legumes - when the beans are almost ready. Vegetables are cut into arbitrary pieces; the dish can be prepared without frying or with it.
In the east in large quantities They use herbs and various spices. More often turmeric, saffron, different types pepper Greens are added fresh separately to each portion, but if added directly to the pan, then after that you need to bring the contents to a boil.
Oriental recipe
To learn how to cook chickpeas deliciously, you should consider this method. It turns out extraordinary aromatic soup with lots of spices. It is usually prepared from lamb, having removed all the membranes from it. They take shanks, but you can use other parts of the carcass. It turns out no less tasty with ribs. Ingredients required:
Cooking chickpeas occurs after soaking them. The lamb is placed in a cauldron, a little vegetable oil is added and fried. It can be cut into small cubes. Then add chopped onion and garlic. U hot pepper remove the tail and seeds, chop and add to the bowl along with a sprig of thyme. Simmer over low heat.
The carrots are peeled and cut together with the tomatoes. Mix with peas boiled for ten minutes, add saffron, suneli hops and add to the meat. Pour in boiling water (about 2.5 liters). The amount of liquid added can be varied depending on the desired thickness. Chickpea soup is boiled for forty minutes, then salted and cooked for another ten. Add your favorite chopped herbs, bring to a boil and leave covered for half an hour. Served hot.
Option with meatballs
Cook delicious first The dish is quite easy. Peas are soaked in advance, then cooking will not take more than an hour. You can use any minced meat: beef, pork, chicken, turkey, or a mixture. Ingredients you will need:
- 300 g minced meat;
- 200 g chickpeas;
- potatoes - 2 pcs.;
- onion, carrot;
- two tablespoons of semolina;
- several cloves of garlic;
- herbs, oil, pepper, salt.
The swollen peas are washed under fresh water and set to boil. After ten minutes, it is transferred to a container where all other ingredients will be mixed. Boil for forty minutes and add diced potatoes to it. Salt to taste and proceed to preparing meatballs.
The minced meat is mixed with cereal, salt and pepper, and grated garlic is added. Meatballs are formed from the resulting mass and fried in oil until crusty. Instead of meatballs, add chopped carrots and onions to the oil and fry until soft. Vegetables are added to the pan, when the potatoes become soft, cook for four minutes, add herbs, bring to a boil and turn off.
You can serve immediately or let the dish sit under the lid. This recipe is easy to prepare soup in a slow cooker, since only the vegetables are fried separately, everything else can be cooked in the bowl of the kitchen appliance.
Peas with smoked meats
This option is very popular and is universally loved. With smoked meats it turns out delicious and interesting dish, the aroma of which is very difficult to resist. Prepared from the following products:
Chickpeas are soaked in advance. The swollen peas are sent to boiling water meat broth or plain water, since smoked meats will already give the dish richness. Three liters of liquid is enough; peas are boiled in it for forty minutes, then potatoes with ribs are added and cooked for another fifteen minutes. Carrots and onions are fried separately along with tomato paste, placed in a pan, salted and boiled for five minutes.
After this, you can serve the soup to the table. More can be done interesting option: remove the ribs from the dish, process the entire mass with a blender and serve the resulting cream soup with pieces of smoked meat to the table.
Spanish soup "Cocido"
This version is prepared with the addition of spicy Georgian adjika, lecho, pickled pepper and pork. The dish turns out to be spicy and fatty, but very appetizing. Even a small portion perfectly satisfies and satisfies hunger. The following set of products is needed:
- 500 g pork;
- 250 g chickpeas;
- 200 g lecho;
- carrot, onion;
- two green pickled peppers;
- two spoons of Georgian adjika;
- greens, salt.
If you wish, you can prepare this soup with chickpeas and beef. Main ingredient prepared in the usual way. The meat is cut into cubes, poured with three liters of water, and the broth is boiled. After an hour, add the swollen peas and cook for half an hour.
The onion is peeled, chopped, mixed with grated carrots and lecho. Place on a frying pan Georgian adjika, add chopped pickled pepper with the rest of the vegetables and simmer for ten minutes, after which they are sent to the pan. Salt to taste, cook for ten minutes.
In Spain, this soup acts as both the first and the second. Add for thickness more potatoes, for piquancy - olives. Greens are usually placed separately in each serving.
Making puree soup
Many people don’t like chickpea soups because of the skins that come across in the broth. But you can solve this problem by preparing puree soup. Worth considering useful vegetarian option. If you plan to cook hearty option, then instead of water they take fish or meat broth. Ingredients required for cooking:
The swollen peas are poured with two liters of water and boiled. Fifteen minutes before readiness, add diced potatoes. Carrots and onions are fried separately and added to the soup. The mass is cooled and crushed with a submersible blender. Salt, return to the stove, bring to a boil, add cream and season with curry. Cook for another minute and turn off.
Usually puree soup is served with croutons and fresh parsley.
Vegetarian with noodles
Another vegetarian option for the first course involves adding noodles, which will add richness and satiety to it. You can choose any pasta. But it is better to give preference durum varieties wheat, as they hold their shape longer. Products required to be prepared:
The chickpeas are soaked in the usual way, boiled for fifteen minutes and the water is drained. Pour vegetable oil into a saucepan, add chopped carrots, onions and celery. Fry, add chickpeas, add boiling water and cook for another fifty minutes. At the end of cooking, add tomato paste, noodles, salt, bring all ingredients to readiness and turn off.
Usually served with fresh herbs and sour cream.
With mushrooms - this is also a vegetarian recipe, but if desired, add pieces of meat or sausage. But even so the dish turns out flavorful. You can use any mushrooms, but white ones are best. For cooking you need:
- 300 g mushrooms;
- 150 g chickpeas;
- four potatoes;
- bulb;
- oil, bay leaf, herbs, salt.
The prepared peas are boiled. Mushrooms are cut into cubes and fried together with chopped onions in hot oil. Add to chickpeas and chopped potatoes. Pour in half a liter of pea broth and two liters of boiling water. Boil the potatoes until soft. Don't forget to add salt during the process. Bay leaf and greens are added a couple of minutes before turning off the stove.
Cooking in a slow cooker
This kitchen appliance makes the process of preparing any dish easier; chickpea soup is no exception. Of course, you can cook soup according to any recipe in a slow cooker, but it’s worth figuring out how to do it correctly. Few ingredients required:
The chickpeas are soaked in advance and boiled in a slow cooker for twenty minutes in the “Buckwheat” mode. Separately fry carrots, onions and peppers, add tomatoes and simmer together for a couple of minutes. The frying is sent to the bowl, poured boiled water- it should cover the food by at least fifteen centimeters. Salt and sugar are added to taste. Cook for an hour with the lid closed in the “Stew” mode.
Every housewife should know some tricks when preparing a particular dish. There are many general recommendations regarding chickpea soup:
Chickpea soup is definitely nutritious and healthy dish. Each recipe is good in its own way; it can be supplemented with other ingredients and spices if desired. In any case, chickpeas will help add new notes to your usual diet.
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