Chickpea soup recipes. Energy soups with chickpeas: super recipes

The high protein content allows you to fully replace meat in your diet. There are many ways to prepare nakhat (another name for chickpeas), it can be boiled, stewed, fried, canned... Specific nutty taste The children really like the resulting dishes. To prepare soups, boiled lamb peas are used (pre-soaked for several hours). And then real creativity begins, because there are incredibly many recipes, and, accordingly, results. Here are some of them.

Favorite food becomes special because exotic aroma. Such a pickle will bring the whole family together at the common table, and everyone will ask for more. Pickled cucumber with chickpeas create a special combination of intense taste.

Ingredients:

chickpeas – 100 g;
potatoes – 3 pcs;
carrots – 1 piece;
pearl barley – 3 tbsp;
pickled cucumber – 2 pcs;
onion – 1 piece;
sour cream – 2 tbsp. l.;
salt pepper;
fresh greens.

Preparation:

Chickpeas require a long pre-soak (about 4 hours). If you are going to cook in the morning, then you should soak the peas in the evening. You should not cook the product in the same water; it is better to change it to fresh water. After boiling for approximately 20 minutes, you can add pearl barley and continue the cooking process for another 20 minutes.
Next you can add chopped potatoes. If there is not enough liquid, you can add it. But do not forget that potatoes are added to boiling water.
After 5 minutes of cooking, add the grated pickles. Important! Cucumbers should be salted, not pickled. Continue cooking for another 10 minutes.
Fry the onions and carrots in oil (vegetable or olive - it all depends on preference). At the end of frying, add spices - pepper, turmeric. Admirers tomato soups may also add tomato paste.
After adding the roasted vegetables to the pan, cook for another 10 minutes. At the end add Bay leaf.

Before serving, cook the slices in the oven French baguette. Serve the soup hot with rich sour cream and baguette slices.

Thick aromatic soup Everyone in the household will like it. Its exquisite aroma will add a special charm to the food. Such vegetarian recipe often used for dietary nutrition.

Ingredients:

chickpeas – 100 g;
potatoes – 6 pcs;
vegetable broth– 0.7 l:
onion – 1 piece;
sour cream – 100 g;
salt pepper;
curry;
fresh greens.

Preparation:

Rinse the chickpeas thoroughly and soak for 12 hours. Replace the water with fresh water and cook the peas for about 50 minutes. Check doneness as different varieties require different cooking times.
Fry the peeled potatoes and onions a little and then simmer until they become soft.
Combine potatoes, onions with chickpeas, add garlic and chop the whole mixture. It is advisable to use a blender, so the soup will turn out without large, unchopped pieces.
Pour vegetable broth and chopped ingredients into a saucepan and bring to a boil. Add curry.

Tomato with cumin

Lovers tomato dishes will appreciate the elegance of the taste of the new cream soup. The fragrant cumin gives it a special piquancy. Light sourness sun-dried tomatoes brings out the deep flavor of chickpeas. Hearty soup will become a favorite delicacy.

Ingredients:

Sun-dried tomatoes (in olive oil) – 300 g;
cumin – 2 tbsp;
onion (red) – 2 pcs.
garlic – 4 cloves;
trade wind – 500 g;
thyme (fresh) – 2 tbsp;
vegetable broth – 1 l;
canned chickpeas – 400 g;
sour cream.

Preparation:

Pour the sun-dried tomatoes into a saucepan a small amount of olive oil. Slowly fry the onion in it until soft consistency(6-8 min).
Add finely chopped thyme, garlic, cumin. Fry for 3-4 minutes.
Add all other ingredients and bring the mixture to a boil. After boiling for another 10 minutes, puree the soup with a blender.
Before serving, add sour cream and pepper to each plate.

Fermented milk soup from Azerbaijani cuisine Not only gourmets will appreciate it. A whole heap fragrant greens in combination with fragrant chickpeas they create an unsurpassed ensemble. This is not just a soup, but a whole vitamin bomb.

Ingredients:

curdled milk – 2.5 l:
chickpeas – 200 g;
4 eggs;
3 stk. water;
rice – 100 g;
garlic – 3 cloves;
cumin;
greens (dill, parsley, cilantro, tarragon, onion).

Preparation:

Boil peas pre-soaked for 8 hours until full readiness.
Finely chop the washed greens. Important! This recipe requires sufficient quantity greenery is its basis. Take 1-2 bunches of each type.
Fry the cumin a little and crush it to better release the aroma.
Mix the yogurt with water, add the eggs, mix well. Cook over very low heat, never letting it boil. Add rice and continue cooking until done. Stir the food constantly. Don't forget - you can't boil food!
When you see that the rice is ready, you can add boiled chickpeas and cumin. Before removing from heat, add garlic and all the herbs. The soup does not need to steep for long, about 5 minutes.

Dovga can be served hot, but when chilled it is simply unbeatable.

Broccoli soup

Recipe of this soup- a classic of its kind. The combination of broccoli and chickpeas creates a truly culinary duet that will not disappoint amateurs and sophisticated gourmets.

Ingredients:

chickpeas -200 gr;
potatoes – 2 pcs.;
carrots – 1 pc.;
bell pepper – 2 pcs.;
broccoli cabbage - 100 g;
turmeric, cumin - ½ tsp each;
garlic - 1 clove;
Bay leaf;
vegetable oil;
dill, parsley.

Preparation:

Rinse the chickpeas soaked for 12 hours, drain the water, add fresh (1 liter) and cook for about an hour.
Chop the washed vegetables and add them to the pan. First add the potatoes and diced broccoli.
Pour oil into a heated frying pan and add cumin. Fry the cumin for a few seconds, and then add turmeric, carrots, bell pepper, and garlic to it.
When all the vegetables become soft, add them to the soup and simmer everything together for a while (about 5 minutes).
Add salt and bay leaf at the very end of cooking.
The finished soup can be blended or served like this.

Just before serving, sprinkle with herbs.

Chickpeas go well with Indian spices, they complement and saturate each other in different recipes. So feel free to add jeera, mustard seeds or keri leaves.

By changing the quantity and adding your own ingredients to ready-made recipes You can create your own cooking masterpiece and enjoy it for future use.

Why are chickpea soups considered energy-rich? Maybe this is just PR for a product that recently appeared in Russian stores?

Let's try to prove that this opinion is wrong. Details about beneficial properties You can read about chickpeas in the article “Healthy nut-peas”, but now let’s just note that chickpeas contain a large list of vitamins, useful microelements, and very little fat.

In terms of the amount of vitamins included in chickpeas, it is ahead of many vegetables and fruits, in terms of degree nutritional value- this is wonderful dietary product, and the minerals included in its composition are not only an excellent preventive measure for many diseases, but also help increase the body’s energy.

Suffice it to say that selenium, which is part of chickpeas, improves brain activity and helps prolong the biological youth of the body.

That's why chickpea soups can be confidently called energy-boosting. And one more feature of soups with chickpeas, when proper storage(in the refrigerator) this soup becomes more tasty on the second day, try it and see.

Uzbek chickpea soup

Ingredients

Chickpeas - 200 g
Meat (lamb) - 700 g
Potatoes - 2 pieces
Medium sized carrots - 1 piece
Garlic - 1 clove
Small celery root - 1 piece
Dill and parsley - a small bunch each
Vegetable oil - 2 tbsp. spoons
Coriander, cumin, paprika - half a teaspoon each
Salt - to taste

12 hours before starting the soup, soak the chickpeas in cold water.
Wash the lamb, cut into small pieces, put in a pan, add soaked chickpeas, pour in two liters cold water, bring to a boil, skim off any foam that appears and simmer over low heat for an hour.
While the meat and chickpeas are cooking, you can start cooking vegetables and herbs. Cut the carrots, peppers and celery into thin strips and fry in vegetable oil for 3-5 minutes.
Cut the peeled potatoes into cubes, finely chop the dill and parsley, chop the garlic using a fine shredder or crush it in a garlic press.
When an hour has passed since boiling, add chopped potatoes to the pan and cook for another 10-15 minutes (until the potatoes are soft).
Then add fried vegetables, cumin, coriander, paprika, and salt to taste to the pan and simmer the soup over low heat for 3-5 minutes. Remove the soup from the stove, add parsley and dill, add garlic, and leave the soup to steep for 10-15 minutes.
Uzbek chickpea soup is ready!

Moroccan chickpea soup - harira

In Morocco, this is a very often prepared soup, thick, rich, like many dishes in the East, with pungent taste, and very tasty.

Ingredients:

Lamb meat with bone - 400 g
Chickpeas - 150 g
Lentils - 100 g
Long grain rice - 50 g
Large tomatoes - 2 pieces
Onion - 1 piece
Ghee - 3 tbsp. spoons
Hot red pepper - 1 piece
Paprika - 1 teaspoon
Turmeric, cumin, chopped ginger - half a teaspoon each
Cilantro - 1 small bunch
Salt, black pepper - to taste

As with any chickpea soup, the chickpeas must first be soaked for 12 hours.
Pour 1.5 liters of water into a saucepan, pour chickpeas into it, cut out a bone from the lamb, put it in the saucepan, and cook.
Bye chickpeas lamb bone Once cooked, you can start cooking vegetables and meat.
Cut the lamb into small pieces, place it in a frying pan with oil and fry until golden brown.
While the lamb is fried, cut the onion into thin half rings, finely chop the pepper, cut the tomatoes into small slices, pour it all into a frying pan with the lamb and fry over low heat, stirring constantly, until the onion and pepper are soft.
Half an hour after the soup with chickpeas and lamb bones starts boiling, add lentils and rice, bring to a boil and cook for another 30 minutes. Then put the fried mixture from the frying pan into the pan and cook until the lamb pieces are ready. Five minutes before it’s ready, pour turmeric, cumin, and chopped ginger into the soup and simmer over low heat for another 5 minutes. Remove the pot of soup from the stove, add finely chopped cilantro and leave for 5-10 minutes.
Moroccan chickpea soup is ready!

Spanish chickpea soup

Ingredients:

Chickpeas - 300 g
Potatoes - 3 pieces
Smoked sausages - 300 g
Meat broth - 800 ml
Tomatoes - 4 pieces
Onion - 2 pieces
Medium sized carrots - 2 pieces
Garlic - 2 cloves
Parsley root - 1 piece
Leaf parsley - 1 bunch
Vegetable oil - 3 tbsp. spoons
Oregano herb - 1 teaspoon
Salt, pepper, bay leaf, sour cream - to taste

As always, when preparing soups with chickpeas, you need to pre-soak them for 12 hours.
Cook meat broth using the meat you prefer, pork, beef, lamb - it doesn’t matter.
Place the pre-soaked chickpeas in the broth and cook for an hour. You can do it differently, cook the chickpeas together with the meat, but the cooked meat should not subsequently be present in the soup.
While the broth is cooking, let's start preparing the sausages, vegetables and herbs for the soup.
Cut the sausages into circles and place in a frying pan with oil and place on low heat.
While the sausages are frying, cut the onion, carrots and parsley root, the onion into thin rings, the carrots into thin circles, and the parsley root into small cubes.
Grate the garlic. When the sausages are lightly fried and release some of their fat into the pan, pour the prepared onions, carrots, parsley root and garlic into the pan, fry this mass for another 2-3 minutes.
While the mixture of sausages, onions, carrots, parsley and garlic is frying, cut the tomatoes into small slices, then pour them into the pan. Fry this mixture for another 3-5 minutes, stirring constantly. The soup fry is ready.
We cut the peeled potatoes into cubes and, if an hour has passed since the start of cooking the chickpeas in the broth, pour the potatoes into the broth and continue cooking until the potatoes are ready.
When the potatoes in the broth become soft, add fried potatoes to the soup prepared in advance, salt to taste, add bay leaf and cook for another 3-5 minutes.
Remove the soup from the stove, pour finely chopped oregano and leaf parsley into it and leave under the closed lid for 5-7 minutes.
Spanish chickpea soup is ready. On the table, this soup is seasoned with sour cream and sprinkled with pepper.

There are a great many recipes for soups with chickpeas, vegetable, steam, dietary, and so on. We specifically included in this article only recipes for chickpea soups, traditionally accepted in the East, so that you can feel the aroma and exoticism of the homeland of chickpeas.

Step 1: prepare the chickpeas.

First of all, I want to say that I prepared the chickpeas in advance, soaked them in regular cold water throughout nights, during this time it softened and doubled in size. Well, if time is running out, you can soak it no less 5–6 hours along with ½ tablespoon baking soda! Therefore, it is better to plan the preparation of this soup for 6 – 12 hours before cooking!

Step 2: prepare the ingredients for the soup.

After the required time has passed, in my case after 12 hours, we begin preparing all the other products necessary for preparing the lean soup. Peel the potatoes with onions and garlic, removing them in a thin layer from the vegetables. Salad pepper cut lengthwise, remove seeds and stem. We wash all the above vegetables along with the tomatoes under cold running water to remove any kind of contaminants. Then dry with paper kitchen towels.

Then place the ingredients one by one cutting board and cut the potatoes into slices or quarters, the main thing is that the pieces do not exceed 4 centimeters in thickness. Immediately transfer the vegetable into a deep bowl and fill it with regular running water so that the liquid completely covers it. In this way, unwanted darkening of the tubers can be avoided.

Onion mode into cubes with a diameter of up to 1 centimeter.

Cut the salad pepper into strips, cubes or half rings up to 1 centimeter thick

Tomatoes in cubes up to 2 centimeters in diameter.

Chop the garlic with a knife small pieces arbitrary size, with such a diameter - “the smaller, the better.” Lay out vegetable slices on separate deep plates. We also put it on the kitchen table vegetable oil, concentrated lemon juice, salt, all the spices indicated in the ingredients and a measuring cup with the required amount of pure distilled water, the last ingredient can be adjusted, it depends on what kind of soup you want to cook more or less thick.

Step 3: prepare lean chickpea soup.

Now we choose the dishes for preparing the soup, the best option This is a cauldron, but if you don’t have one in the house, then a non-stick deep pan with a thick bottom will do. Turn on the stove to medium level, place a cauldron on it and pour 2 tablespoons of vegetable oil into the container. When the fat is hot, add cumin seeds, cloves, and bay leaves to the cauldron, mix the spices with the hot fat a couple of times and let them dissolve their aroma for 1 minute.

Immediately after this, add it to the oil. onion, garlic, Green pepper, a little salt and simmer the ingredients for 3 – 4 minutes stirring with a kitchen spatula.

Then add chopped tomatoes, all the remaining spices and simmer the ingredients for 2 – 3 minutes.

At the same time as stewing the vegetables, place the chickpeas in a colander, rinse them under running water and throw them into the cauldron with the rest of the soup ingredients. We send the potatoes there after draining the water from them.

We continue to simmer the ingredients 2 – 3 minutes stirring them occasionally with a kitchen spatula.

Then pour it into the cauldron required quantity pure distilled water, concentrated lemon juice, mix the mass with a tablespoon, taste it and, if necessary, add a little more salt and spices. Cover the container with a lid and reduce the temperature of the stove to a level between low and medium. Cook the soup for 1 hour, 30 minutes until the chickpeas are completely cooked or completely softened, without removing the lid from the container!

During this time, all vegetables except potatoes and peas will almost boil to the state of puree, this will make the soup rich and thick. The chickpeas and tubers will retain their shape, but will be fully cooked. After the required time has passed, turn off the stove and let the soup brew 10 minutes under a closed lid. Then, using a ladle, pour the soup into deep plates and serve.

Step 4: Serve Lenten Chickpea Soup.

Lenten soup with chickpeas is served hot as a first course. dining table. If desired, this dish can be supplemented with boiled rice and sprinkled with finely chopped dill, cilantro, parsley and green onions. Very rich, aromatic and delicious soup will delight your whole family! Prepare and enjoy! Bon appetit!

- – If you cook the soup in a pressure cooker, then it will be fully cooked in 30 - 35 minutes.

- – If you use canned chickpeas for cooking, then the soup will cook in a cauldron for no more than 40 minutes.

- – The spices indicated in the ingredients can be supplemented with marjoram and thyme.

Turkish peas “chickpeas” came to us from Asian and Mediterranean countries. Throughout the Eastern world there are several thousand variants various dishes using a product such as chickpeas. Recipes for their preparation are passed down from generation to generation. Chickpea soup can be prepared in several dozen ways, and every time you achieve unique taste. A little unusual for us, chickpeas look like small grains of green lentils.

It takes a long time to boil and requires pre-soaking. But if you cook, then such careful preparations can be avoided. Chickpea soup is widespread in Jewish culture and you don’t need much to appreciate its merits. You need to try chickpea soup prepared according to all the rules once.

Jewish soup with chickpeas "Hamin"

To prepare such a fragrant national soup you will need two hundred and fifty grams of lamb and basturma, two liters of ready-made three hundred grams of chickpeas, one potato and half a zucchini, four hundred grams of tomato, one onion. You will also need ten cloves of garlic, four small carrots, fifty grams of green lentils, two hundred grams of long rice, a tablespoon of a mixture of turmeric and cumin, four hot peppers, one lemon, bay leaf and chopped cilantro, a centimeter piece of root fresh ginger. This amount of food will make 10 servings.

You will first need to soak the chickpeas in cold water overnight. Peel all vegetables. Cut the zucchini, potatoes, onions, and carrots into cubes. Chop the ginger and garlic, and cut the tomatoes into slices or circles.

In a large saucepan, which is intended for preparing our soup, heat the oil. Place onions, carrots and garlic there. Fry until golden color. Drain the remaining water from the soaked chickpeas and place them in a saucepan. Add lentils, tomatoes, zucchini and potatoes there.

We cut the basturma into strips, chop the lamb into small pieces and put it in a pan. Add all the spices at once, ready broth and cook covered for half an hour. We prepare gauze, which we fold in two layers.

We rinse the rice under running water and place it on gauze, which we tie with a bag, leaving a lot of free space inside. Place the gauze bag with rice into the pan with ready-made soup and secure it with the lid. The rice should not reach the broth; it is steamed. Place the pan in the oven at a temperature of no more than 120 degrees. Let our dish simmer for an hour and a half.

While our soup is preparing, cut the lemon into slices. remove the entrails and chop. Remove the soup from the oven and pour into bowls. In each portion we put big spoon rice, a couple of pieces of meat. Decorate with lemon slices and pepper.

Chickpea and tomato soup

This recipe Perfect for anyone who, for various reasons, cannot eat fish and meat. This perfect option for vegetarians or during fasting.

To prepare this soup you will need four hundred grams of chickpeas, several garlic cloves, one onion, three large stalks of celery, a little vegetable oil, four fresh tomatoes, three hundred grams tomato juice from a package or prepared from tomato paste, one bell pepper.

The chickpeas will need to be pre-soaked in cold water, then preparing this soup will take only forty minutes. Peel the onion and cut into small cubes. Pass the garlic through a press. Remove the stem from the pepper and cut it into strips.

Cut the tomatoes into small pieces. turn into circles. Fill the chickpeas with water, add salt and set to cook. Heat vegetable oil in a deep saucepan and fry garlic and onion in it. Add celery and pepper there. Fry the vegetables for another five minutes.

Add tomatoes and juice, continuing to simmer for ten minutes. Add to half-cooked chickpeas vegetable stew and bring the soup to readiness. Pour into plates, garnish with herbs and season lean mayonnaise. You can add any spices to the soup according to your taste.

Chickpea soup is simple and delicious!

You can cook it in water (and then it will be Lenten option chickpea soup), or in your favorite broth - meat or chicken.

Chickpea soup does not take long to cook. But, like all legumes, chickpeas should be soaked in cold water for several hours (or better yet, overnight) before cooking.

Chickpea soup will perfectly diversify your menu and satiate your body. useful minerals and vitamins.

Very easy to prepare and delicious soup! Try it!

Compound:

Water or broth – 3.5-4 l
Chickpeas – 1 tbsp.
Potatoes – 3-4 pcs.
Bell pepper – 1 pc.
Carrots – 1 pc.
Onions – 1 pc.
Butter – 20 g (use vegetable oil in lean soup)

Spices to taste:

Khmeli-suneli (about 1 teaspoon)

Preparation:

First, let's prepare the chickpeas.

To make the chickpeas soft and cook faster, rinse them thoroughly and soak them in cold water for several hours (or better yet, overnight).

Before cooking, drain the water in which the chickpeas were soaked and add fresh water in a ratio of 5 to 1. Once the water boils, cook the chickpeas for about an hour over low heat.

Once the chickpeas are cooked, drain the water and set them aside for a while.

If we cook lean soup from chickpeas, then you don’t have to drain the water and continue to cook the chickpea soup in the same water.

When using broth, chickpeas need to be cooked separately, because after an hour of cooking, the broth will simply boil away and there will be nothing left of it.

We wash and clean the vegetables.

Cut the onion into small cubes, the bell pepper into small strips, and grate the carrots on a coarse grater.

If there is no fresh bell pepper, it can also be replaced frozen, which is very convenient. I highly recommend having freezer vegetable preparations(for example, a bag of pepper). And for beauty and appetizing sake, we’ll add peppers of two colors, for example, red and yellow.

Melt the butter in a frying pan (for lean chickpea soup, heat the olive oil).

Place the prepared vegetables in a frying pan and saute them over low heat for about fifteen minutes until they become soft. We add salt so that they release the juice and do not burn. Don't forget to stir so the vegetables don't burn.

Peel the potatoes, cut into cubes and rinse under running cold water to remove excess starch.

Put the broth on the stove. As soon as it boils, add the potatoes and cook for about 20-25 minutes until cooked. Five minutes before the end of cooking, add cooked chickpeas and sautéed vegetables to the broth. Immediately add salt and add suneli hops.

If we are preparing lean chickpea soup (not meat broth, but on water), then put the potatoes in the pan half an hour after you start cooking the chickpeas.

Chickpea soup is ready!

Cover it with a lid and leave it for a while to brew. After ten minutes, the soup can be served, first garnished with fresh herbs.

Bon appetit!

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