Chickpea puree soup
Description
Perfect for lunch. Dishes made from chickpeas are ideal for those who are fasting, on a diet, or vegetarians. For easier preparation, soak the chickpeas for 5–6 hours or overnight before starting to cook. The pureed soup turns out very bright and colorful, with a pleasant taste and aroma. Serve this soup hot, accompanied by garlic croutons.
Instructions
- 1
Step 1
1. Soak the chickpeas overnight, then boil them for 1–1.5 hours, drain the water, and set the chickpeas aside. Wash and chop the bell pepper, peel the garlic and mash it with ground pepper. Heat a skillet with sunflower oil, then sauté the pepper with garlic for 5 minutes.
- 2
Step 2
2. Peel the tomatoes, cut them into small pieces, mash slightly, and add them to the pan with the pepper along with the resulting juice.
- 3
Step 3
3. Transfer the contents of the skillet to the pot with the chickpeas, add broth, and simmer for 15-20 minutes. Season with salt and pepper.
- 4
Step 4
4. Blend the ready soup with a blender until smooth. If the consistency seems a bit too thick, add a little broth. Garnish with herbs and serve hot.