Chickpea soup in a multicooker
Description
The recipe won't take much time. As you can see, the recipe for chickpea soup in a multicooker was made from whatever was on hand, but I was very pleased with the result! The soup turns out very rich and filling. I think you can easily do without meat, making it completely vegetarian and diet-friendly—after all, chickpeas themselves are quite satisfying, and since we have plenty of them in the soup, it will keep you full for a long time! So next time you're in the mood for culinary experiments, I highly recommend it—now you know!
Instructions
- 1
Step 1
1. Before starting to cook, rinse the chickpeas and soak them in water for at least a couple of hours, or preferably overnight.
- 2
Step 2
2. Wash the onion, carrot, and tomato, peel them, finely chop, and sauté together with the chicken and chickpeas in the "Baking" mode for 5 minutes
- 3
Step 3
3. Pour water up to the upper mark, add salt and pepper, and set the "Stewing" mode for one hour.
- 4
Step 4
4. After half an hour, add the potatoes and tomato paste to taste. Check for salt, and wait for the specified time to finish.
- 5
Step 5
5. If after an hour the soup still seems not fully ready, set additional cooking time—this will depend on your specific multicooker. Happy cooking!