Pea soup with chickpeas and smoked meats
Description
Hearty and aromatic soup. It's best to cook chickpeas without salt, which significantly reduces cooking time. I recommend adding salt only at the very end, about 10–15 minutes before finishing. You can boil the ribs whole, then separate the meat from the bones and serve it on a separate plate. Alternatively, return the meat to the soup or serve each rib individually when bringing the dish to the table. Feel free to season the soup with your favorite spices—curry, turmeric, ginger, paprika, and ground pepper work perfectly. If you haven't tried chickpeas yet, I recommend starting with this recipe. Preparing pea soup with chickpeas and smoked meats is easy, and the dish turns out vibrant both in appearance and flavor. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Before cooking, soak the chickpeas in water for several hours, or you can leave them overnight.
- 3
Step 3
Then transfer the chickpeas to a saucepan, cover with cold water, and cook until fully done. On average, this takes about an hour.
- 4
Step 4
When the chickpeas are almost ready, add the ribs to them.
- 5
Step 5
Cut the potatoes into cubes and add them to the pot with the chickpeas and ribs.
- 6
Step 6
In a frying pan, sauté the onion cut into cubes and grated carrots. Add the contents of the pan to the other ingredients.
- 7
Step 7
At the very end, add the grated tomatoes (simply grate them on a grater and remove the skin) and diced garlic.
- 8
Step 8
Adjust the soup for salt, let it simmer for a couple of minutes, then cover with a lid, remove from heat, and let it steep for another 10-15 minutes.
- 9
Step 9
Pea soup with chickpeas and smoked meats is ready.