Many housewives, strolling between the rows with food in supermarkets, stumbled across the look at such a product as chickpeas. It looks like peas and even is considered one of the subspecies of peas, but, nevertheless, because of its culinary properties, it is quite different from it. A dish that can be cooked - soup with chickpeas, is energetic and very tasty. In addition, soup with chickpeas is anti-influenza, so that the best dish for lunch for children can not be imagined.
How to make soup from chickpeas?
We want to offer you a recipe of traditional soup with chickpeas and lamb. It is sure to please your family.
Ingredients:
- dried chickpeas - 200 g;
- lamb brisket - 1 kg;
- onion - 2 pieces;
- carrots - 1 piece;
- Bulgarian pepper - 1 pc .;
- garlic;
- tomatoes - 3 pcs .;
- fresh coriander - 1 bunch;
- coriander - 0,5 tsp.
- butter - 30 g;
- salt.
Preparation
In the evening fill with chickpeas warm water and salt. Cut lamb brisket into small pieces, put into a saucepan, pour cold water and put on fire. Onion cut into half rings, carrots in circles, and pepper straws. In a frying pan, melt the butter and lay the vegetables. When vegetables are slightly fried, add the tomatoes, grated. Give the vegetables a little to put out and remove from heat. Remove the foam from the broth, and when it boils, add the chickpeas. Put on a slow fire, so that the broth is not very boiling. In garlic, cut the rhizome, peel the husk from above and as soon as the chickens are softened and almost ready, put garlic entirely in the soup. After 5 minutes, add the fried vegetables. Allow the soup to boil for 10-15 minutes, then add salt and add coriander. Cook for another 15 minutes over low heat, and can remove from heat.
Soup from chickpeas in multivarquet
If you prefer lean food, then you will need vegetarian soup from chickpeas.
Ingredients:
- dried chickpeas - 200 g;
- Bulgarian pepper - 1 pc .;
- tomatoes - 5 pcs .;
- onion - 1 piece;
- carrots - 1 piece;
- garlic - 2 cloves;
- ground coriander - ½ tsp;
- paprika - 1 teaspoon;
- greenery;
- salt pepper.
Preparation
Chickpeas are soaked for the night in salted water, the next day cook it for 40 minutes in a multivark until ready. When the chickpea is ready, place it in a separate container and start cooking the soup. Preheat the cooking oil in the "baking" mode. Onion and carrots finely chop and fry in the multivark, for 10 minutes. Pepper cut into strips, add to vegetables and fry for another 5 minutes. Add the garlic and spices, put out a few more minutes, then put the chickpeas into the multivark. Add in advance grated tomatoes and water. Slightly salted and cook for another half an hour in the "baking" mode. Before serving, pour chopped greens on each plate.