Chickpeas, also called lamb or chickpeas, have been very valuable for several millennia. food product in the countries of the Middle East. Currently, it is gaining more and more popularity in our country.

This product contains a large number of useful substances and has a peculiar nutty taste. Thanks to step by step recipes with it you can quickly and tasty cook a wide variety of first courses.

They can prepare as meat ingredients and be vegetarian. You can include various components in them, and season them with spices to add spice.

Currently, there are a huge number of recipes for making soup with chickpeas. They can include a wide variety of ingredients.

Required products:

• Pork ribs (smoked) - 500 g;
• Brisket (smoked) - 500 g;
• Chickpeas - 300 g;
• Potato - 500 g;
• Carrot - 300 g;
• Tomatoes - 1 kg;
• Chile - 1 pod;
• Tomato sauce - 3 tbsp. spoons;
• Red onion - 300 g;
• garlic cloves - 5 pieces;
• Meat broth (beef and others) - 4 l;
• White wine - half a glass;
• Olive oil - 100 ml;
• Salt, spices.

Cooking process:

1. Pour peas into a cup of water and leave to swell for at least 12 hours;
2. Divide the pork ribs into large portions;
3. Heat the meat broth, put the ribs in it and cook for about half an hour;
4. Pour the peas into the pan and boil it until tender;
5. Peel the onion and peppers, cut into large pieces and sauté in a frying pan;
6. Pour the carrots chopped with a food processor into the pan, simmer the seasoning for about 15 minutes, pour in the tomatoes pureed with a blender;
7. Season the seasoning with tomato sauce, wine, spices, salt and simmer for another 10 minutes;
8. Remove the skin from the potato, cut it into several pieces and send it to the broth. Add dressing, finely chopped brisket and cook until potatoes are ready;
9. V ready meal put crushed garlic cloves and serve it with chopped herbs.

Important! Smoked meats for soup can be chosen at your discretion, this will not affect its taste.

From chicken

Products:

• Chickpeas - 400 g;
• Chicken thighs - 1 kg;
• Red onion - 500 g;
• Carrot - 300 g;
• garlic cloves - 6 pieces;
• Lemon - 1 fruit;
• Olive oil - 100 ml;
• Water - 4 l;
• Salt, zira, coriander - to taste.
• Basil, thyme - 1 bunch each.

Cooking process:

1. Soak the chickpeas overnight and then boil;
2. Boil the chicken until tender, remove from the broth and cool;
3. Chop the onions with carrots into a narrow strip, chop the garlic, send them to the pan and fry until tender;
4. Cut the chicken into small portions and put in the heated broth;
5. Add ready-made peas, fried vegetables to the meat and simmer for half an hour;
6. Squeeze the juice from the lemon, pour it into the prepared dish and stir well. Season it with salt, spices and chopped parsley.

Important! Olive oil, depending on your preferences, can be replaced with any vegetable or butter.

With meat

Products:

• Chickpeas - 300 g;
• Assorted meat (beef, pork, chicken, etc.) - 1 kg;
• Red onion - 500 g;
• Carrot - 500 g;
• Chili pepper - 1 pod;
• garlic cloves - 5 pieces;
• Tomato sauce - 3 tbsp. spoons;
• Butter - 100 g;
• Water - 4 l;
• Salt, spices- taste.

Cooking process:

1. Soak chickpeas for 12 hours;
2. Send the meat pieces and chickpeas to a pot of water and cook until tender. Remove the finished meat from the broth, cool and disassemble it into portions;
3. Peel and cut vegetables small cubes and fry until tender;
4. Chop the garlic cloves and add to the dressing along with the tomato sauce;
5. Put the meat, dressing in the broth and cook for another half an hour, salt and sprinkle with pepper.

Important! Tomato sauce can be replaced with several tomatoes.

with beef

Products:

• Chickpeas - 300 g;
• Beef - 1 kg;
• Potatoes - 500 g;
• Onion - 500 g;
• Carrots - 300 g;
• Celery (root) - 150 g;
• Butter - 100 g;
• Water - 4 l;
• Salt, spices - to taste;
• Greens - 1 bunch.

Cooking process:

1. Soak peas for 12 hours;
2. Boil the broth from beef and peas;
3. Peel onions, carrots and celery, finely chop and fry for 10 minutes;
4. Peeled potatoes cut into large cubes;
5. Heat the broth, add potatoes, fried vegetables to it and cook for about half an hour;
6. Put the meat disassembled into small portions into a saucepan, salt and season with spices;
7. Serve the finished dish with chopped parsley or cilantro.

with pork

Products:

• Chickpeas - 400 g;
• Pork pulp - 1 kg;
• Potatoes - 500 g;
• Onion - 500 g;
• Carrots - 300 g;
• Tomatoes - 500 g;
• Sweet pepper - 300 g;
• Chili pepper - 1 pod;
• Olive oil - 100 ml;
• Water - 4 l;
• Salt, pepper - to taste;
• Greens - 1 bunch.

Cooking order:

1. Soak chickpeas for 12 hours;
2. Pork cut into large pieces;
3. Peel vegetables;
4. Cut the onion into half rings, cut the peppers into a narrow strip, chop the carrots and tomatoes with a food processor;
5. Pork and vegetables sautéed olive oil within 15 minutes;
6. Add water and peas to the pan and bring to a boil;
7. Cut the potatoes into large pieces, send to the soup and cook for about half an hour;
8. Season the finished dish with salt, pepper and chopped herbs.

Vegetarian soup (lean)

Products:

• Chickpeas - 200 g;
• Beans - 200 g;
• Lentils - 200 g;
• Carrots - 300 g;
• Tomatoes - 1 kg;
• Sweet pepper - 300 g;
• Hot pepper - 1 pod;
• Spinach (fresh) - 200 g;
• Garlic - 5 teeth;
• Olive oil (sunflower, corn) - 100 ml;
• Cheese ( durum varieties) - 300 g;
• Water - 4 l;
• Salt, spices - to taste;
• Basil - 1 bunch.

Cooking process:

1. Soak chickpeas, beans and lentils for 12 hours, and then cook until tender;
2. Peel the vegetables, chop into small cubes and fry for about 15 minutes;
3. Send the prepared vegetables to the pan with peas, beans and lentils and cook for 5 minutes;
4. Finely chop the greens, coarsely grate the cheese with a grater;
5. Chop the garlic, cut the spinach into narrow strips, put them in a saucepan and simmer over low heat for about 10 minutes;
6. Pour the finished dish into portioned plates, garnish with chopped basil and cheese.

with spices

Products:

• Chickpeas (soaked) - 400 g;
• Potato - 300 g;
• Red onion - 500 g;
• Tomatoes - 500 g;
• Sweet pepper - 300 g;
• garlic cloves - 5 pieces;
• Lemon juice - 2 tbsp. spoons;
• Olive oil - 200 ml;
• Water - 5 l;
• Ginger (ground) - 1 tbsp. a spoon;
• Bay leaf - 7 pieces;
• Cumin seeds - 1 teaspoon;
• Zira - 1 teaspoon;
• Turmeric - 1 teaspoon;
• Carnation - 5 pieces;
• Cinnamon - 1⁄2 tsp;
• Salt, pepper - to taste;
• cilantro.

Cooking order:

1. Peel the vegetables and remove the seeds;
2. Heat the olive oil in a saucepan and fry the spices in it for a few minutes;
3. Chop the onion into half rings, pepper into thin strips, chop the garlic, send them to the pan and fry for 15 minutes;
4. Puree the tomatoes in a blender, pour the puree into vegetable mix and simmer another 10 minutes;
5. Pour water into a saucepan, put soaked chickpeas in it and then simmer on a warm stove for another 30 minutes;
6. Add the vegetable mixture to the soup and bring to a boil;
7. Cut the potatoes into several large pieces, transfer to a saucepan and simmer on a warm stove for an hour;
8. Upon completion of cooking, pour lemon juice into the cooked dish and let it stand for about half an hour to reveal the taste of seasonings;
9. Serve the cooked spicy soup garnished with chopped cilantro.

Important! The set and quantity of spices can be changed at your discretion.

with salmon

To cook the first dish of chickpeas means to fall in love with this appetizing and very Tasty food. fragrant soup from chickpeas, obtained at home, does not require large financial costs and complex knowledge technological processes. Everything is done simply and unpretentiously!

It is no coincidence that the leguminous plant has become a symbol of the East and the basis for creating a wide variety of dishes. Soup with chickpeas and chicken occupies one of the first places in demand here.

Composition of ingredients:

• olive oil;
• leek - 2 stalks;
• tomatoes - 3 pcs.;
• garlic cloves - 4 pcs.;
• potatoes - 3 pcs.;
• chicken thighs - 5 pcs.;
• chickpeas - 500 g;
• sweet carrots - 3 pcs.;
• coriander, zira (ground) - ½ tsp each;
• chopped cilantro - 3 tbsp. l.;
• salt - to taste.

Since we use dried chickpeas, it is advisable to start the process of making soup in the evening by soaking the peas in lightly salted drinking water. This is what Asian culinary masters advise.

Cooking method:

1. We place the pre-washed peas in a spacious bowl, fill it with filtered water, the level of which should be about two fingers higher than the product. Add a spoonful of salt, cover the container (we don’t do it quite tightly) and leave it for 9-12 hours in this state.
2. We throw the swollen chickpeas into a colander, put it under running water again, and then place it in a saucepan. Boil (without salt!) the grain for about 40 minutes, drain the excess liquid and close the peas so that it remains warm.
3. Boil the pre-processed chicken parts in three liters of drinking water until tender. We filter the broth, return it to a clean dish, heat it to receive the remaining components of the prepared chickpea soup.
4. We clean the roots. We chop the carrots into not very small cubes, we arrange the potatoes a little larger. We free the leek from the top layer, chop the white part into thin rings.
5. We spread the pieces of tubers in the hot broth and boil for about seven minutes from the beginning of a new boil.
6. Sauté the rest of the vegetables in olive oil, stirring constantly. They should be soft but not fried! Asian cuisine is a delicate matter, so we follow the traditions of cooking ancient food.
7. Add finely chopped tomatoes. You can use tomatoes in own juice, mashing them with a fork and putting them in a pan along with the marinade.
8. After 5 minutes, we place the vegetable composition in the broth with ready-made potatoes, add warm peas, chicken pieces separated from the bones, chopped garlic, salt, spices and spices.

Gently mix everything, turn off the fire. Leave the chickpea soup to infuse for 10 minutes, closed. An amazingly fragrant dish is ready!

With beef and tomatoes

Among other hot dishes, the soup with chickpeas and beef quite reasonably claims to be the palm. This dish has an excellent taste, a delicious aroma, and an appetizing appearance.

Grocery list:

• olive oil - 60 ml;
• onion - 150 g;
• chard (leaf beet) - 500 g;
• beef - 300 g;
• tomatoes - 500 g;
• chickpeas - 350 g;
• pepper (pink powder), as well as cayenne - 10 g each;
• laurel leaf;
• salt;
• slices of bread - 3 pcs.;
• tomato paste - 30 g.

Cooking process:

1. Boil prepared chickpeas in a known way.
2. Wash the chard leaves, shake off excess moisture. This plant is a relative of our beets, but only petioles and green "tops" are used for food. It is impossible to soak them so that the leaves do not lose their beneficial substances.
3. Scald the tomatoes, remove the thin skin, divide into 4 slices. We clean the garlic cloves and onion from the husk, finely chop and fry in olive oil until transparent.
4. We prepare broth from meat, filter. We leave the beef for a while in a plate, covering the dishes so that the pieces do not weather.
5. We spread the still warm grain into the fragrant broth, add the chard cut into strips, golden vegetables, tomatoes, bay leaf, tomato paste. When using cayenne pepper, remember that it is extremely spicy seasoning more pungent than chili.
6. Add salt, spices and spices to the dish, cook the dish for another 20 minutes. At the end of the process, we attach pieces of meat.

We cut off the crust from the bread, divide the slices into cubes, fry in the oil left after the vegetables. Sprinkle soup with beef and tomatoes with crispy croutons.

From lamb

Hot food obtained from this meat product is considered a classic Asian cuisine. Lamb soup with chickpeas is presented in a somewhat simplified version, but the recipe of the dish is as close as possible to the original.

Required components:

• ghee or vegetable oil;
• shallots - 1 pc.;
• celery - 3 stalks;
• tomato paste - 40 g;
• lamb shoulder blade - 800 g;
• carrot;
• garlic cloves - 3 pcs.;
• potatoes - 3 pcs.;
• canned chickpeas - can;
• ground sweet paprika - 40 g;
• dry roots (parsnips, celery, parsley, carrots) - 20 g;
• salt pepper.

Step by step preparation:

1. We boil the washed lamb in two liters of filtered water, not forgetting to remove the foam in time. Immediately put the roots to the meat. The whole process will require at least two hours of heating over low heat. At the end of cooking, add a little salt to the broth.
2. In the meantime, peel and wash the potatoes, divide the tubers into quarters.
3. Finely chop shallots and celery stalks. Saute vegetables in oil until soft, then add finely chopped garlic cloves and chopped carrots. We continue cooking for a few more minutes.
4. We filter the broth, boil the chopped potatoes in it, as well as the chickpeas, placed in the pan along with the liquid. Cook until the root vegetables are soft, then spread the tomato paste, paprika, pieces of meat, fried vegetables and chopped cilantro.

Season the lamb and chickpea soup with salt and pepper and serve in a serving bowl.

Chickpea Soup

Today, such a first dish, characterized by a thick, homogeneous consistency, has a huge number of admirers. We create amazingly delicious chickpea puree soup.

List of components:

• vegetable oil;
• turnip and carrots - 150 g each;
• tomato puree - 60 g;
• chickpeas - 200 g;
• garlic cloves - 2 pcs.;
• lemon juice - 10 ml;
• salt, herbs, onion feather.

Cooking method:

1. Boil the pre-processed chickpeas (washed, soaked overnight) until soft, put them in a colander.
2. We free the onion from the husk, finely chop, fry in oil for no more than three minutes.
3. We place the carrots chopped into strips in the pan, cook for another 5 minutes, then add the tomato paste. We mix the products, simmer for 3 minutes, set aside from the fire.
4. Boil peeled and sliced ​​potatoes in two liters of drinking water.
5. Next, add more warm grains, the composition of browned vegetables, salt, herbs, curry. In order not to “miss” with the desired density, we select part of the broth in a separate bowl, break the rest of the mass with an immersion blender.

Season the chickpea soup with lemon juice and chopped green onion. We serve a delicious, bright and elegantly decorated dish to the table.

With meatballs

It's amazing delicious food, representing Turkish cuisine, it is preferable to prepare for a hearty lunch.

Products used:

• vegetable oil;
• beef broth - 3 l;
• minced meat from the desired composition - 300 g;
• sweet pepper fruit;
• stalk of celery;
• potatoes - 6 pcs.;
• chickpeas -250 g;
• garlic cloves - 4 pcs.;
• carrots, onions - 1 pc.;
• tomato puree - 30 g;
• salt, spices, spices, a bunch of parsley.

Cooking technology:

1. We wash the pre-soaked chickpeas, put them in a saucepan with beef broth, boil until soft.
2. Peel the garlic, onion and celery stalk. Finely chop the vegetables and fry until translucent strong fire. Constantly stir the composition so that nothing in it burns.
3. We free the pepper fruit from the seeds and chop the flesh into strips. Coarsely rub the carrots, chop the garlic and send the sliced ​​\u200b\u200bto the pan to the rest of the components of the dish. We also spread tomato puree diluted in a small amount of drinking water here.
4. Season the dish with salt and pepper, simmer for 10 minutes over low heat.
5. We place thinly sliced ​​potatoes in a container with almost ready peas and boil the tubers until soft.
6. Combine minced meat with finely chopped onion, salt and pepper. We make a thorough kneading of the mass, arrange it in the form of small balls.
7. Add the meatballs to the chickpea soup and cook for another 10 minutes.

Season the dish with spices and spices, serve to the table.

Cooking with smoked meats

One mention of this type of meat products indicates that now we will get a luxurious soup with chickpeas and a breathtaking smell.

Composition of ingredients:

• tomato paste - 30 g;
• sunflower oil or ghee;
• smoked meats (preferably ribs) - 600 g;
• chickpeas - 250 g;
• garlic cloves - 4 pcs.;
• table wine - 100 ml;
• carrots - 2 pcs.;
• tomatoes - 3 pcs.;
• sweet pepper pod;
• potatoes - 300 g;
• onion - 1 pc.;
• a pinch of regular sugar;
• salt, herbs, saffron.

Many culinary specialists argue that it is not at all necessary to leave chickpeas in liquid for a long time - they say that 5 hours is enough.

Perhaps there is logic in the arguments of experts, since the product will always take only the amount of moisture that it needs.

Recipe Description:

1. We place the ribs in a saucepan, pour 4 liters of filtered water. Boil smoked meats for 40 minutes, then add pre-soaked and already swollen chickpeas. We continue cooking for another hour.

Vegetarian soup with chickpeas - the best of that the confirmation!

Grocery list:

• olive oil;
• carrots - 2 pcs.;
• whole grain pasta in the form of spirals - 250 g;
• vegetable broth - 2.5 l;
• garlic cloves - 3 pcs.;
• celery stalks - 4 pcs.;
• chickpeas - 150 g;
• bay leaf, salt, herbs, pepper.

Meal preparation:

1. We clean and wash all the vegetables, finely chop them, chop the garlic.
2. Pour olive oil into a thick-bottomed pan, spread the processed mass and a bay leaf. Fry the products until soft, avoiding the formation of a brown tint on them.
3. Pour the contents of the container with vegetable broth, heat to a boil, then place the pre-boiled chickpeas along with the pasta.
4. We continue to cook delicious spirals until half cooked. Salt and pepper the dish, turn off the fire. For about five minutes we give the dish the opportunity to “breathe” from all the manipulations done with it.

We present the first dish to the table, decorating it with chopped greens.

How varied the shades of chickpeas are, so delicious is the chickpea soup. However, any other oriental dish prepared from this ancient plant, with its nutty aroma and pleasant aftertaste, causes extremely positive emotions.

Calories: Not specified
Cooking time: Not specified

It is very easy to eat tasty and varied in fasting. The main thing is to know how to prepare, light and simple meals, which, of course, should be satisfying, tasty and nutritious. This is especially true for soups, because no matter what they say, there is no dinner without soup, and without dinner there is no proper nutrition.

Recommended lean soup with chickpeas, a recipe with a photo step by step will help you cook it without special trouble. This is an Indian cuisine dish adapted to European tastes and traditions. You do not have to look for oriental spices with a mysterious name or some exotic ingredients for soup. Everything is simple in it - from vegetables we take a standard set of potatoes + carrots + onions, add spices (of the mandatory only turmeric and ginger) and chickpeas. Peas, by the way, require soaking, otherwise it will cook for several hours.

Ingredients:
- potatoes - 3 pcs;
- chickpeas (dry) - 0.5 cups;
- large carrots - 1 pc;
- onion - 1 large onion;
- garlic - 2 cloves;
- Bell pepper- 2 pcs;
- tomato sauce- 3 tbsp. l;
- water or vegetable broth - 1.5-2 liters;
- salt - to taste;
- whole cumin, paprika - 1 teaspoon each;
- ground ginger, turmeric - 0.5 tsp each;
- ground black pepper - 2/3 tsp;
- vegetable oil - 3 tbsp. l;
- lemon juice and greens - for serving the finished dish.

Recipe with photo step by step:

We wash chickpeas cold water several times, remove all empty peas. Soak the peas in clean water overnight. In the morning, drain the water, rinse two more times with clean water. Pour into a saucepan, pour in a liter of water and set to cook until fully prepared. During cooking, do not salt the peas, otherwise it will boil for a long time. The chickpeas will be ready in about an hour.

When the peas are ready, clean and cut all the vegetables. We cut the carrots into not very large cubes, the onion into smaller cubes. Finely chop two large cloves of garlic.

We clean the potatoes, cut them into cubes (or straws - as you prefer).

We measure the right amount of spices. Despite the presence of ginger and black pepper, the finished soup is moderately spicy, it is designed for European tastes. If you like spicy food, then add ground chili pepper or a small pod of fresh (dried) pepper to the soup.

In a deep frying pan or in a saucepan, a cauldron, heat the vegetable oil. It should be very hot, but not burning! Pour all the spices and immediately mix them with the oil. After half a minute, pour the onion and garlic into the oil. Turn the heat to medium and sauté the vegetables until the onions are soft.

Add carrots. Simmer for 1-2 minutes over medium heat.

Sweet peppers can be added fresh or frozen to soup. Fresh pepper cut in half, remove seeds and partitions. Cut into small cubes, add to the pan with vegetables and spices. Throw frozen peppers into the pan without defrosting. Simmer vegetables for 5 minutes.

Pour chickpeas and potatoes over vegetables. We mix everything, warm it up for several minutes so that the potatoes absorb the oil and aromas of spices. Add tomato sauce, keep on low heat for 3-4 minutes, until the sauce is slightly fried.

We shift the vegetables along with the tomato and oil into the pan. Pour in 1.5 liters of boiling water. We put on a quiet fire and cook for 30-40 minutes at a low boil until the vegetables are fully cooked. Salt to taste at the end of cooking.

Soup with chickpeas turns out thick, reminiscent of vegetable stew, and very satisfying. If you want to get the soup, with large quantity broth, pour 2 liters of water. Serve the soup hot, adding herbs and lemon juice (optional). Bon Appetit!

On a note. You can buy canned chickpeas, they are ready to use - this will significantly reduce the cooking time of the soup.

And we will tell you all about

Step 1: prepare the chickpeas.

First of all, I want to say that I prepared the chickpeas in advance, soaked it in ordinary cold water for the entire nights, during this time it softened and increased by 2 times. Well, if time is running out, you can soak it at least 5-6 hours along with ½ tablespoon of 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 elapsed, in my case after 12 hours, we begin preparing all the other products necessary for making a lean soup. We clean the potatoes with onions and garlic from the skin, removing it in a thin layer from the vegetables. Cut lettuce lengthwise, remove seeds and stalk. We wash all the above vegetables together with tomatoes under cold running water from any kind of contamination. Then dry with paper kitchen towels.
Then we lay the ingredients one by one on a cutting board and cut the potatoes into slices or quarters, the main thing is that the pieces do not exceed 4 centimeters in thickness. We immediately transfer the vegetable to a deep bowl and fill it with ordinary running water so that the liquid completely covers it. In this way, undesirable darkening of the tubers can be avoided.
Onion mode cube with a diameter of up to 1 centimeter.
Salad pepper cut into strips, cubes or half rings up to 1 centimeter thick
Tomatoes in cubes up to 2 centimeters in diameter.
We chop the garlic with a knife into small pieces of arbitrary size, with such a diameter - "the smaller, the better." Lay out vegetable slices on separate deep plates. We also put vegetable oil, concentrated lemon juice, salt, all the spices indicated in the ingredients and a measuring cup with the right amount of pure distilled water on the kitchen table, the last ingredient can be adjusted, it depends on which soup you want to cook more or less thick.

Step 3: Prepare Lean Chickpea Soup.

Now we choose dishes for cooking soup, the best way this is a cauldron, but if there is none in the house, then a non-stick deep pan with a thick bottom will do. We turn on the stove to the middle level, put a cauldron on it and pour 2 tablespoons into the container vegetable oil. When the fat warms up, add cumin seeds, cloves, laurel leaves to the cauldron, mix the spices with hot fat a couple of times and let them dissolve their aroma for 1 minute.
Immediately after that, pour into the oil onion, garlic, Green pepper, a little salt and simmer the ingredients for 3 - 4 minutes stirring with a spatula.
Then add chopped tomatoes to them, all the remaining spices and simmer the ingredients for 2 - 3 minutes.
Simultaneously with the stewing of vegetables, we throw off the chickpeas in a colander, rinse it under running water and throw it into a cauldron with the rest of the soup ingredients. We send the potatoes there before draining the water from it.
We continue to simmer the ingredients 2 - 3 minutes stirring occasionally with a spatula.
Then pour the right amount of pure distilled water, concentrated lemon juice into the cauldron, mix the mass with a tablespoon, taste it and, if necessary, add a little more salt and spices. We cover the container with a lid, reduce the temperature of the plate to a level between small and medium. Cook soup for 1 hour, 30 minutes until fully cooked or until the chickpeas are completely softened, without removing the lid from the container!
During this time, all vegetables except potatoes and peas will almost boil to a puree state, from which the soup will become rich and thick. Chickpeas with tubers will retain their shape, but at the same time they will reach full readiness. After the required time has elapsed, 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 Lean Chickpea Soup.

Lean soup with chickpeas is served hot as a first course to dining table. If desired, this dish can be supplemented with boiled rice and sprinkled with finely chopped dill, cilantro, parsley and green onions. A very rich, fragrant and tasty soup that will delight your whole family! Cook and enjoy! Bon Appetit!

- - If you cook the soup in a pressure cooker, then it will reach full readiness 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.

Calories: 691.35
Cooking time: 90
Proteins/100g: 26.58
Carbs/100g: 108.83

Chickpeas are a type of pea. It differs from the one with which the famous pea soup is cooked in our area: outwardly, chickpeas look a bit like hazelnuts, and during cooking they do not boil so much, retaining their wonderful shape.
Like all legumes, chickpeas are very rich in protein, so chickpea-based dishes are very nutritious. Chickpeas are especially good in soups - you won't even notice that the soup with these peas is lean. To balance the rich taste of chickpeas, add olives to the ingredient with a bright sour-salty taste. And lemon juice will help these two components “make friends”. In order for the soup to be more rich, add quite a bit of potatoes: they will boil soft and make the dish starchy and thick.

Required Ingredients:

- 0.5 cups of dry chickpeas;
- 0.5 cans of olives;
- 1 potato tuber;
- 1 onion;
- 50-60 grams of celery root;
- half a lemon;
- 1 liter of vegetable broth;
- a bunch of parsley.

How to cook at home

Soak chickpeas overnight in water. Peas increase in volume very much during soaking - more than twice. Gut must be soaked, otherwise it will cook for a very, very long time.



Peel the onion and cut into quarter rings.



Fry the onion in a pan (if the pan is non-stick coating, it is better to fry the onion without oil). It should start to turn golden.





Then add chickpeas to the onion, after draining the liquid from it and rinsing a little.



Fry everything together for 5-6 minutes, stirring occasionally. After that, transfer the peas with onions to a saucepan and pour over the vegetable broth (you can also use plain water).



When the broth boils, reduce the heat and let the peas boil. In total, it should cook for 1-1.5 hours.
At this time, peel and cut the potatoes into small cubes.



Chop the celery root for the chickpea soup with olives into strips.

By the way, you can also cook with celery root, which will help you lose weight.

20 minutes after the broth boils, add potatoes and celery to it. In the long time it takes the chickpeas to cook, the potatoes will boil, which is how it should be.



Readiness of peas should be checked for taste: it should be soft enough, but retain its shape. When the chickpeas are ready, remove a third of the peas along with the potatoes and crush with a potato masher, then send back to the soup.



Now peel the olives and finely chop them, then also send them to the soup.



Squeeze the juice from half a lemon. Pour the juice into the chickpea soup with olives. Be careful not to get any lemon pits in the soup. After that, you can salt the soup (if required).



At the very end, finely chop the parsley, add it to the lenten chickpea soup, cover and turn off the heat.





Let the soup brew for 15-20 minutes. During this time, all the ingredients will finally combine and be saturated with aromas.
Serve the soup garnished with a slice of lemon and a sprig of parsley.

We also offer chickpea lovers to try